Rachel Armistead and Luke Flessner started Sweet Farm Sauerkraut together in 2011. Both hobby fermenters when they met in 2009, Rachel and Luke’s relationship revolved around fermentation from the start. They even attended a four-day fermentation workshop with Sandor Katz for their honeymoon! When friends and family started offering to pay for the krauts Luke and Rachel were giving away, the couple started to talk seriously about a business venture. After much experimentation, product sourcing, and hard work, Sweet Farm Sauerkraut debuted its four main flavors—Classic Kraut, Beet Kraut, Curry Kraut, and Curtido—at local farmers markets in the fall of 2011. Word of their delicious krauts quickly spread, and stores and restaurants started calling for products. Three years later, Rachel and Luke’s expanding line of krauts can be found in a growing number of stores, restaurants and farmers markets in the Greater DC area.