It's not easily done, right? This is a pretty complex process to do it correctly, right?

It's not challenging in the home kitchen at small scales when you're just working with maybe a couple quarts of a crock.

But as it's scaled up commercially, and we've scaled up every single year since we started, we've encountered new trials and tribulations.

Really? Commercial scale sauerkraut is a different experience than I'll bet most people have had in their kitchen.

We did 1,200 pounds of the stuff this year, which is the most we've ever done.

And just solving some of the kitchen commercial hurdles that you have to – be able to overcome just to create, ferment, package.

It takes a lot of babysitting, and it's been a learning process.

How did you get into it? it?