Location: Currently in Lake Stevens, WA. Home in Spokane
posted 2 years ago
Every state has its own regulations regarding the sale of processed foods.
(Raw cabbage is easy. Sauerkraut requires inspections.)
Almost all states require that this processing be done in a certified kitchen.
Many cities and counties have their own regulations.
A certified kitchen must be open during working hours (for the food safety inspectors).
This basically means that if you work a day job, and make your sauerkraut in the evenings, you are not open for inspections. They tend to be more favorable to full time operations than they are to moon lighting home industries. Some states do have cottage industries provisions, but most do not. They want to hold a business accountable, not an individual.
Do not set lab on fire. Or this tiny ad:
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