Evies Brinery + Alaska Seeds of Change
CRAFTED BY LOCAL YOUTH WITH LOCAL PRODUCE
Naturally Fermented – Probiotic – Raw
Naturally fermented salads, sauerkrauts and kimchi made by staff at Alaska Seeds of Change with fresh Alaska-grown vegetables from local farms.
Nourishing, easy to serve & always full of probiotic goodness!
Evies Brinery products pair hydroponically grown fresh herbs grown at Alaska Seeds of Change with tasty local Alaska Grown produce to make delicious, naturally fermented sauerkrauts, kimchis, and salsas. We hope to expand the way Alaskans think about, enjoy and preserve our locally-grown vegetables throughout the year. We are inspired by the transformative, natural, fermentation process. Local vegetables celebrate our Alaska’s vibrant cultures and promote the good health of Alaska’s people, farms and communities
Alaska Seeds of Change complements its mission through Evies Brinery, strengthening our youths’ connection to their food system and building valuable skills in the process. We believe that when youth have a better understanding of where their food comes from and how it’s made, they have a stronger understanding of themselves and how they make our community more vibrant.
Our Story
Evie’s Brinery was founded in 2016 by Evie Witten. In Spring of 2019, Alaska Seeds of Change purchased Evie’s Brinery to continue Evie’s legacy and expand the ways that Alaska Seeds of Change supports Alaska’s youth.
Evies and Alaska Seeds of Change are a perfect fit. With a little care and time, Evies fermentation processes transform Alaska’s fresh vegetables into products that are adaptable and versatile, to be enjoyed throughout the year independently or in our community with other ingredients (see recipes – link). At Alaska Seeds of Change, we invest care and time in our youth staff. They too have the opportunity to grow in adaptability and versatility, and become successful as independent adults who contribute to the communities in which they live.
Learn more about the Mission of Alaska Seeds of Change.
About Evies Founder
Here’s a bit about Evie, the founder of Evie’s Brinery:
I’m an urban farmer, wild forager, and enthusiastic cook. I am also an ecologist, and have long been fascinated by what makes systems (and individuals) resilient. I’ve spent most of my adult life living in the North and working on collaborative approaches to resource conflicts, and on developing large-scale, community based conservation agreements. I believe we should address landscapes as a social, economic and environmental whole.
I started the Brinery to in part to work closer to home and in a more tangible way; to change and expand the way we think about, enjoy and preserve what we harvest in Alaska. The more we maintain and regenerate healthy soils and consume healthful, local food, the more resilient we make our bodies, communities, economy and environment. I’m deeply inspired by how naturally fermented local vegetables can promote Alaska’s good health and celebrate our culture – on the microscopic, farm and community level – one jar at a time.
I’ve enjoyed the annual ritual of naturally fermenting my own Alaska-grown vegetables for more than 20 years. The spicy kimchi came first, based on a recipe learned from an old friend. That kimchi provided both a great way to preserve an abundance of garden cabbage and carrots, as well as a winter’s worth of delicious, nutrient-dense and convenient meals. I was hooked.
The more I learned, the more I saw a beautiful convergence. One of the oldest and safest food preservation methods is also incredibly good for us. Hook, line and sinker.
-Evie
Thank you, Evie, for your hard work and dedication to building Alaska’s food system, and believing in our community’s youth to continue your work.
Our Products
At Evie’s Brinery we partner with local farms to make natural sauerkrauts, kimchis, and ferments using fresh, Alaska-grown produce. We handcraft all our products in small batches, making them nourishing, easy to serve and always full of probiotic goodness!
We aim to produce the highest quality fermented vegetables available. Above all our foods are delicious; they are also GMO-free, contain organic and/or non-chemical grown ingredients, raw, vinegar-free, and rich in probiotics.
Product Descriptions
Alaska Kimchi
A fiery and flavorful Alaska version of the classic Korean staple: Cabbage, carrots, yellow onion, green onion, ginger, garlic, jalapeno pepper, gochugaru powder, white sesame seeds, and Himalayan pink salt. Contains: sesame seeds.
*An excellent topper for grilled salmon, salmon cakes, and stir-fried vegetables.
Ruby Red Ginger ‘Kraut
Bright, sassy & beautifully red: Red cabbage, ginger, lemon juice, and Himalayan pink salt.
*Tuck it in your favorite sandwich (we recommend Reubens), top your French onion soup, or toss with spinach and feta for a delicious salad.
Ginger Citrus Carrots
Bright orange happiness in a jar! Just sweet Alaska carrots, ginger, lemon juice & Himalayan pink salt.
*Toss with arugula, orange slices, avocado & slivered almonds, or serve alone as an easy side salad.
Kale, Carrot & Cumin ‘Kraut
A warm and spicy South of the Border favorite: carrot, kale, cabbage, yellow onion, cumin, red pepper flakes, oregano, and both Himalayan pink and smoked sea salt.
*Simply terrific just with chips! Or try it on fish tacos, huevos rancheros or black bean soup.
Lemon Dill ‘Kraut
Crunchy and fresh, this traditional sauerkraut is like summer in a jar! Cabbage, dill, lemon juice, and Himalayan pink salt.
*Enjoy it tucked in a grilled cheese sandwich, on a cheese plate, or as an easy yummy side dish.
Plus – look for special seasonal brines – including:
Curry Lime Cauliflower – Wonderfully crunchy, warm and spicy: cauliflower, green cabbage, turnips, yellow onion, ginger, garlic, red jalapeno, Himalayan pink salt, curry spices, key lime zest and its juice.
*Serve with basmati rice and lentils, or toss with spinach, toasted cashews, and grilled shrimp for an instant, hearty salad.
Thai Basil Bok Choy Kimchi – Infused with the flavors of Southeast Asia: Bok choy, napa cabbage, turnip, turnip greens, daikon radish, yellow onion, ginger, garlic, Thai basil, Himalayan pink salt, gochugaru powder, and lemongrass.
*Add zing to a stir-fry or a Thai curry, or toss with rice noodles and a dash of sesame oil.
Kohlrabi Mint Fennel – Crunchy with a slight, natural sweetness: kohlrabi, fennel, cabbage, yellow onion, Himalayan pink salt, fresh mint, toasted fennel seed.
*Tuck in a classic Reuben sandwich, toss with sautéed kale and fresh pomegranate for a hearty winter salad, or serve with lamb or roast beef. Delicious!
Cardamom Beet – Earthy, slightly sweet, and with the warmth of fresh tarragon: Red Beets, green cabbage, purple top turnips, yellow onion, Himalayan pink salt, tarragon, cardamom, and clove.
*Pairs well with grilled meats or chicken, or toss with kale, cubes of cooked winter squash, wild rice, and slivered almonds for a hearty main dish salad.
Spring Radish Kimchi – Colorful, mildly spicy, and nicely crunchy: red radish, Napa cabbage, yellow onion, radish tops, green onions, Himalayan pink salt, shiitake mushroom broth, ginger, garlic, black sesame seeds, and gochugaru powder. Contains: sesame seeds
*Try on top of fresh, grilled salmon, or toss it with soba noodles and a dash of sesame oil for an instant salad. Delicious!
Find Our Products
Our Farm Friends
At Evie’s Brinery we partner with local farms to make natural sauerkrauts, kimchis, and ferments using fresh, Alaska-grown produce. Here are some of the farms that work with.
APU Spring Creek Farm
Fresh International Gardens
Recipes
Each jar of brines is packed with tasty ingredients and possibilities. All that flavor and goodness can be the foundation of a hearty salad or be a stand-out compliment to another main dish. How do you enjoy your fermented veggies? Share them with us on Instagram or Facebook .
Sauerkraut recipe
Sauerkraut recipe
(Preparation Time: 5 Minutes, Production: 15 minutes)
Ingredients
- 1 Head of Cabbage (3 #’s)
- 3 tablespoons of sea salt [No iodised salt]
Equipment Needed
- Knife
- Cutting board
- Quart Jar(s)
- Canning funnel (Optional)
- 10 inch. Bowl
- Quart or Pint sized Ziploc Bag
- Measuring Cup
- Tablespoon
Preparation
- Clean and Sanitize everything. Give your cutting board, knives, jars, and work surface a good wash. You’ll be using your hands later on in the process so don’t forget to wash your hands too!!!
- Clean and Sanitize your Ziploc bag. Fill it with water. This will be used as a weight after the ferment has been made.
- Premeasure 4 teaspoons of salt into a bowl (This is for the cabbage)
- (Optional, if the cabbage didn’t produce enough juice) Premeasure 1 ½ teaspoons of salt into a measuring cup, pour in 2 cups of water in. Stir until salt is dissolved (This is called a brine, it’ll help ferment your cabbage.)
- Clean the cabbage, discard the bad and wilted leaves.
Production
- Cut the cabbage in half, trim out the core for each half, and start slicing the cabbage into nice thin slices.
- Transfer the cabbage into a big bowl and sprinkle that salt over the top. Mix roughly and thoroughly. Don’t be afraid to rough that cabbage up a bit. A few punches here and there help break down the cabbage.
- (Optional, if the cabbage didn’t produce enough juice) Pour in the brine until the water is slightly above the top of the cabbage.
- (Optional: Put the funnel onto a jar.) Start stuffing the salted cabbage into the jar. Leave 1 inch of breathing room from the cabbage and the lid.)
- Put a weighted object on the top of your cabbage. So, it’s below the water line.
- Let the cabbage ferment for up to 3-10 days or eat immediately.
Hot Sauce Recipe
Hot Sauce Recipe
(Preparation Time: 5 minutes, Production Time: 5 minutes)
Ingredients
- Jalapenos
- Carrot(s)
- Onion
- Garlic
- Salt (Sea Salt preferably) [No Iodized Salt]
Equipment Needed
- Knife
- Cutting Board
- Quart Jar(s)
- Quart or Pint sized Ziploc Bag
- Measuring Cup
- Teaspoon
- Blender
- Canning Funnel
- Stirring Utensil
Preparation
- Clean and Sanitize everything. Give your cutting board, knives, jars, and work surface a good wash. Don’t forget to wash your hands too!!!
- Clean and Sanitize your Ziploc bag. Fill it with water. This will be used as a weight after the ferment has been made.
- Premeasure 1 ½ teaspoons of salt into a measuring cup, pour in 2 cups of water in. Stir until salt is dissolved (This is called a brine.)
- Clean your jalapenos, and carrot(s)
- Deskin your onions, and garlic
Production
- Chop up your jalapenos, carrot(s), and onion(s)
- Dump all of the ingredients into your quart sized jar.
- Grab your premeasured brine and fill until the vegetables are covered.
- Fill the ziploc bag up and place over the top of your premature hot sauce.
- Let sit for a couple of weeks (Preferably 2 weeks.)
Post-Production
- Once your almost hot sauce is done and fermented. It is time to set up the blender!!!
- Be sure to clean and sanitize your blender before use
- Dump your quart of fermented vegetables in the blender.
- Blend until desired consistency.
- Enjoy!!!
