Junebug Ferments
Junebug Ferments owner Kirsti McGuire with cousin Lucy Harris
FeaturedMember Highlight

Junebug Ferments – #GSVMemberMonday Feature

Junebug Ferments specializes in making small batch naturally wild fermented, live Krauts, Beet Kvass, Fine brines, and wildcrafted herbal tinctures.

Owner Kirsti McGuire makes her ferments using the ancient practice of wild fermentation, which uses no heat, vinegar or pasteurization. This transformation is called Laco-fermentation, which turns vegetables into a uniquely delicious and more nutritious product with massive gut healing benefits.

Wild fermented Kraut with a view! Photo courtesy of Junebug Ferments.

Vegetables are sourced from certified organic Skagit Valley family farmers. All wild herbs are foraged and picked by Kirsti, using responsible practices always showing respect to mother nature and never overpicking wild plants or berries.

We recently asked Kirsti what #SkagitValley grown fruit or vegetable was her favorite:

“My favorite thing grown in the valley is cabbage grown by Ray & John at Ralphs Greenhouse, just down the road from where I grew up. My second favorite would be beets,  as they both keep me making sauerkraut and my beet kvass drink.”

You can find Kirsti at various farmers markets during the season including the West Seattle Farmer’s Market and the University Farmer’s Market and Skagit Valley Farmer’s Market at Christianson’s Nursery. You can also find her products at Tweets Cafe in Edison, Well Fed Farmstand in Bow, and Pioneer Markets in La Conner and Sedro Woolley.


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