Oak Barrel Fermented Pickles, Kimchi, and Sauerkraut. Handcrafted in Washington…
Britt's Fermented Foods manufactures in USA, and is headquartered in Langley, WA, USA.
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Britt’s naturally fermented pickles reliably come with a delightful crunch, but the
Hill said the pickles stay crunchy and that Full Sour is the best of the line. She called the tartness jaw-aching, softened by oak and a little earthy funk, and noted the live bacteria. — Seattle Weekly
No vinegar, no heat. This small Whidbey Island pickle company stands by the age-old method of oak barrel fermentation
Varriano wrote that oak tannins keep Britt’s pickles crisp by blocking the enzyme that softens cucumbers. Eustis ferments one to five weeks in salt water with no vinegar or heat. — The Seattle Times
Phenomenal Products, You will never eat a better pickle period
Paul, who ferments at home, said he could taste oak in the pickles. He called the kimchi the best and the sauerkraut “off the hook.” — TripAdvisor
Headquarters and manufacturing are recorded separately, because they are often different places: a brand headquartered in one country frequently manufactures in another. Tabarnam lists what the catalog holds and marks the rest unknown. Entries come from public sources and may be incomplete or out of date — production moves.
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