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Welcome to Hosta Hill


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Welcome to Hosta Hill



We’ve been hand-making small batches of lacto-fermented vegetables and fresh-frozen unpasteurized tempeh here in the Berkshires since 2011.

From the start we’ve used local ingredients, working closely with nearby organic farms to source whatever we can’t grow ourselves in our own fields in and around West Stockbridge.

It’s these ingredients that have helped us earn two consecutive Good Food Awards, recognizing “the most conscientious and talented craft food producers in the United States.”

We’re proud to be part of the vibrant local food scene in Western Massachusetts, where our probiotic-rich foods are available on the menus at prominent cafés, restaurants and wellness centers as well as at farm stands and independent grocery stores from the Berkshires to Boston.

Hosta Hill co-founders Abe Hunrichs and Maddie Elling

Hosta Hill co-founders Abe Hunrichs and Maddie Elling

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Field To Ferment


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Field To Ferment


At Hosta Hill, we’re not just fermenters, we’re farmers, too, and each year we get closer to our long-term goal of growing all our own ingredients in nearby fields here in the Berkshires. We call this our Field To Ferment Project.

In 2015, we purchased a vintage tractor, acquired the use of additional farmland, and grew more vegetables, garlic, soybeans and grains than ever before. We also earned two farming grants, the Harold Grinspoon Award and a Beginning Farmer Grant from the Massachusetts Department of Agricultural Resources, to help us expand our operation.

But our love of local agriculture doesn’t stop in our own fields. As members of Berkshire Grown and Community Involved in Sustaining Agriculture (CISA), we’re also longtime supporters of other organic farmers in the region and we’re privileged to have worked closely with Abode Farms CSA, Alprilla Farm, Markristo Farm, Red Fire Farm, and Winter Moon Roots among others to source most of our ingredients.

This Year's Crop of our Organic Soybeans
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Our Garlic Drying in the Barn
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Our Products


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Our Products


Lacto-Fermented Vegetables
Tasty, crunchy and packed with probiotics, our versatile veggie ferments are a great way to enjoy fresh, raw, local produce all year long. They come in four varieties: Sauerkraut, Crimson Kraut, Gochu Curry Kraut and Kimchi.

Krautonics
All the antioxidants, nutrients and probiotic power of our krauts and kimchi in liquid form. Perfect for salad dressings, marinades, cocktails or that post-workout energy shot.

Unpasteurized Tempeh
Fresh frozen at the peak of its raw, fermented flavor, our protein-rich tempeh is handcrafted in small batches and never pasteurized. Let our Soy and Soy Quinoa varieties show you all the magic this ancient, cultured living food has to offer.

Seasonal Varieties
A chance for us to experiment with limited edition runs outside our three main product lines. Grab a bottle of our new lacto-fermented red jalapeño hot sauce before it’s gone!

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