News — salvadorian sauerkraut

Well, we recently celebrated our one year anniversary with The Cottage Kitchen and wanted to share an update with our friends and customers. This has truly been an astounding year of surprises, challenges, delights and some disappointment.  When my wife Wendy first launched the concept of The Cottage Kitchen with raw, organic wild fermented vegetables I thought it might be something people would like, but never did I imagine that it would turn into a small batch business with the potential to become a viable opportunity to provide for our family.  During one of our weekly cabbage chopping fests my wife...