Hosta Hill co-founders Abe Hunrichs and Maddie Elling have been hand-making small batches of lacto-fermented vegetables since 2011. But they’re not just fermenters; they’re farmers too. From the start they’ve worked with organic farms in their area to supplement what they couldn’t grow, and each year they’ve been getting closer to their long-term goal of growing all their own ingredients. They call this their Field to Ferment Project. With kraut and kimchi as good as theirs, it’s a project that’s well worth the effort.