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Kentucky

Fermentation

This topic contains 1 reply, has 2 voices, and was last updated by  David Crabill 3 years, 3 months ago.

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  • #20055 Reply

    Courtney

    Hi,
    I would like to sell fermented products, like kraut, kimchee, kvass, ect. Ky allows farmers to sell products as microprocessor if they grow ingredients in the food, but doesn’t allow for the sale of ferments as they say “a home based processor shall not produce or process for sale acid foods, acidified food products, formulated acid food products, or low-acid canned foods.”

    1. Any way around this? Like a donation based CSF (community supported ferments)
    2. Even though ferments carry the name of acidified food according to FDA, there are no cases of death due to botulism with fermented foods, and only a one with botulism illness reported (and here the store owner clearly didn’t follow the steps to ensure it was safe). The FDA even clearly states this in a report on acidic foods.
    3. What are some steps I can do to get this changed? Any info regarding updating the current cottage food laws?

    P.S. Other states do allow ferments to be sold and it’s a safe method, not to go into to long of a diatribe on that.

    Thank you!

    #20059 Reply

    David Crabill
    Keymaster

    1. No, other than producing in a commercial kitchen.
    2. Fermented foods are indeed very safe, but that doesn’t seem to have affected their perception.
    3. You could consider proposing a bill to amend (or more likely create anew) the cottage food law. http://forrager.com/2015/05/lobbying-amending-cottage-food-law/

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