"Who would have imagined it? For the past two years, award-winning sauerkraut and kimchi have been quietly produced in the shadow of the Ballard Bridge.
Firefly Kitchens has mainstreamed the traditional fermentation process, producing award-winning kraut products from kimchi and classic sauerkraut to yin yang carrots and salsa viva.
Owners Julie O’Brien and Richard Climenhage opened Firefly Kitchens in January 2010. During the two years leading up to their opening they crafted over 20 recipes for fermented foods. The pair put in late nights in the borrowed space of a small catering business while they searched -- from churches to schools to town halls -- for a kitchen of their own..."
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