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 vacuum-sealed bag 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.
— Stanislav 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 OUR PRODUCTS
Three to start with
OUR PROMISE
If a product arrives damaged, or its fermentation quality is ever compromised, we replace it.
No forms. No fighting. Just email us a photo — a new product ships.
— Stanislav, founder · hello@myzucchini.com