Gathered Threads is a small family farm specializing in seasonal cultured products. We produce small batch cultured products from organic &  sustainably grown produce.  We are committed to sourcing organic produce or sourcing produce from local farms who uphold sustainable/organic practices.  At this point we are not labeling our ingredients as organic (but they are!), and this is why.  We need to make the decision to stop buying local uncertified organic produce (yet we know the farms, and they are growing organically) in order to do this.  We are in the process of reviewing this detail so we can start to label our products as organic.

Katherine Herman, owner of Gathered Threads, has been fermenting and experimenting with vegetables since 2007. She loves some of the standard ferments, but has been inspired to create new recipes from the abundant harvests of vegetable farms. Having been a vegetable farmer for over 11 years, she understands vegetables, vegetable quality, and various preserving techniques. Fermenting has resonated with Katherine since it not only retains the nutritional quality of the vegetables, but fermenting actually increases it. Fermented foods are probiotic in nature, helping our digestive systems and our whole body! Vegetables used in the cultures are sustainably grown without pesticides.

Our cultures are made fresh from organic & sustainably grown produce in small-batch quantities. Many of our culture recipes and ideas are influenced by traditional recipes and peoples from around the world, such as Kimchi, Curtido, Sauerrubenkraut, and Tsukemono. In our cultures, we aim to perfect those traditional blends as well as introduce some of our own unique inspirations of vegetable & herb pairings, such as Beets ‘N Fennel, Rosemary’d Turnips, and Kohl Dill Pickle.

The awareness about cultured foods is increasing in our communities! However, access to cultured foods remains limited, as well as knowledge how to make your own cultures depending on your family traditions and exposures. Our vision with fermenting, selling cultured products, and starting a Culture CSA is to increase accessibility to cultured food as well as provide diversity within the cultured products.


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