Kathryn, the co-author of The Farmhouse Culture Guide to Fermenting, is a former chef and the founder of Farmhouse Culture, an award-winning fermented food and beverage company based in Santa Cruz, California. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut given to her by the farmer who provided food for her restaurant in Stuttgart, Germany. Kathryn returned home to the US in the late 90’s and learned how to make live-culture ferments through a Natural Culinary Program in Santa Cruz. When she discovered that microbes could transform ordinary ingredients like cabbage into incredibly flavorful superfoods, she knew she'd found her calling. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide. Find her on Instagram @kathrynlukas and @farmhouseculture.
