It was bound to happen. The ingredients, from a market standpoint, are well established: fermentation bubbles up, functional foods dominate innovation, probiotics grow across categories and snackification becomes, well, it becomes a word reflecting a society of bite-sized motivations. So, when it comes to a cabbage-forward fermented snack chip, is the question less why and more what took so long? For Farmhouse Culture, it didn’t take long.

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