Britt’s Fermented Foods
Born in a Seattle basement 14 years ago, Britt's Fermented Foods is the only company in the US using the time-honored method of oak barrel fermentation. Their journey began at Pike Place Market, but the inspiration goes much further back. In his previous company, Britt spent time in Japan importing traditional fermented foods. Deeply impressed by Japan's 500-1000 year legacy of fermentation, a 1980 tour of their suppliers solidified his appreciation for the enduring value of tradition. This experience helped inspire the creation of Britt's, a company built on honoring tradition and passing it down for generations to come.
Britt’s Pickle Factory is small but mighty! Immediately upon entering you are greeted with the bustle of the team of employees working to make pickles, kraut, and kimchi, or packaging them up for sale at the farmer’s market or to ship out to their grocery locations. The air is tart with the smell of cucumber, garlic, and pepper. The oak barrels add a slight woody scent to the air too. Throughout a tour of the factory, you’ll see towering shelves all the way to the ceiling with cardboard boxes, labels, and lots and lots of oak barrels. While there, the small team could be beginning the pickling process, packaging their products, or moving product around. If you are lucky, they might let you into the work space where someone could be working on refurbishing their recycled wine barrels to prepare them for use for pickles. Head back into the factory for a sample of some Peace Pickles and Fire Kraut where your taste buds will buzz with the fizzy probiotics and garlic.
What are your production practices?
Over a decade of evolution, Britt's, now in its fourteenth year, has adopted impactful changes, notably the implementation of a reverse osmosis system. Removing mineral content and undesirables from well water, they create an optimal environment for fermentation. The fermentation process relies on setting up the right conditions, allowing the natural lactic acid to facilitate the process. Britt's honors tradition by handcrafting and restoring recycled oak barrels from Pacific Northwest wineries. These barrels impart a unique flavor to Britt’s pickles and their natural tannins accelerate the pickling process, reducing fermentation time by a third. As Britt says, “necessity is the mother of invention.” which is how their unique production practices came to life.
Where do you source your cucumbers?
The company is fermenting year round meaning they source from a variety of places. In months where cucumbers aren’t flourishing in Washington, they source their cucumbers from Mexico, especially the Baja Peninsula. Then, once it’s cucumber season near Whidbey Island they jump to the crop that comes from Eastern Washington in Yakima, in particular, the Yakama Nation-owned company Inaba Produce. They also source from Puget Sound Food Hub. As Britt says, “we’re a relationship based company.”
How are you involved in the Whidbey Island community? Why is community important to your business and your values?
Recognizing the importance of the local community as both a structural pillar for the island and supportive investors, Britt's emphasizes local sourcing for success. The Whidbey community contributes to building local infrastructure and support, providing a favorable environment for the business.
Expressing enthusiasm about the Bay Area's community-oriented, small stores, Britt's looks to connect with local communities. Their distributor in the Bay Area aligns with the company's values, focusing on unique products for neighborhood-oriented consumers.
FUN FACTS
What’s your favorite thing to cook or make: Britt's favorite thing to make is a salad with various vegetables and Stilton cheese, accompanied by a homemade dressing featuring tahini and various additions. His preferred dish involving cooking is a simple meal consisting of tofu, brown rice, and broccoli.
Favorite spot on the island: Britt's favorite location on Whidbey Island is South Whidbey State Park at the island's southern end, where he enjoys hiking.
Hobbies outside of pickle making: Britt enjoys mentoring students on the teachings of Virginia Satir, a pioneer in conjoined family therapy. Metalworking is another one of his interests, including taking classes at Pratt Fine Arts Center in Seattle.
Favorite Animal: Coyotes and owls hold a special place in Britt's heart.
You can buy from Britt’s Fermented Foods through the Food HUB, at local groceries like the Goose Grocer, and at farmer’s markets in Seattle.
Producer Feature by Maddie Keating and Rex Curtiss
