OUR STORY · SACRAMENTO, CALIFORNIA
Real fermentation.
No shortcuts.
After I moved to California, I went looking for the fermented vegetables I grew up with — the living, sour, crunchy kind that came out of a cellar, not a factory.
I couldn’t find them. Most products on the shelf were pasteurized, shelf-stable, or made with vinegar to imitate fermentation. They lasted a long time, but they weren’t the foods I remembered.
So I started making my own. The method is simple: vegetables, salt, and time. No vinegar. No heat. No shortcuts.
Every batch ferments for weeks in Sacramento and stays refrigerated from our kitchen to yours, so the cultures remain alive. Every jar carries its batch number and fermentation time — not as marketing, but as proof of how it was made.
This is the kind of fermented food I wanted for my own family. Now I’m proud to share it with yours.
— Yurii Suprovych • FOUNDER, MYZUCCHINI
OUR SAUERKRAUT · FERMENTED 28 DAYS IN SACRAMENTO
WHY PEOPLE SWITCH TO MYZUCCHINI
Once you taste living food, the shelf-stable stuff tastes empty.
SALT + VEGETABLES + TIME · NOTHING ELSE
Twenty-eight days, by hand
HOW WE SHIP
Alive when it leaves.
Alive when it lands.
WHAT’S IN THE JARS
Three to start with
OUR PROMISE
If a jar arrives damaged, or its fermentation quality is ever compromised, we replace it.
No forms. No fighting. Just email us a photo — a new jar ships.
— Yurii, founder · ceo@myzucchini.com