In 2006 Julie O’ Brien’s life was forever changed by cabbage and kraut when she encountered fermented foods while studying for a nutritional therapy program. An Alaska native, Julie had been passionate about health and whole food nutrition her entire life, but she’d never heard about the incredible benefits of fermented foods.
Kraut and its medicinal probiotic power was a life-changing discovery that led to immediate at-home kraut making, endless recipe creations and two-years later the beginning of Firefly Kitchens. Since then, Julie has made it her mission to produce fresh ferments packed with crunch, tang and zest, while showing folks all of the delicious ways that they can incorporate these extraordinary foods into their daily meals. Author of Fresh & Fermented (Sasquatch 2014), O’Brien has been infusing foods with her fresh ferments for more than a decade now. Mac ‘n cheese, tuna salad, carrot cake and chocolate pudding — they’ve all been krautified by O’Brien, and yes, they’re all delicious!