In an age when most small businesses vanish before their tenth birthday, Garden Goddess Ferments has not only survived, it has thrived, fueled by cabbage, curiosity and a culture (quite literally) of living bacteria. From that impromptu kraut to a sprawling lineup of probiotic-packed jars and bottles, Garden Goddess Ferments has become a farmers market staple, an online sensation, and a global shipper, all while staying unapologetically raw, unpasteurized and fiercely fun.

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Fermented foods ride a billion-dollar boom

Fermented foods, once relegated to niche health food aisles, are now riding a billion-dollar wave. U.S. sales of fermented products, from kombucha to kimchi, have skyrocketed in the past decade as science catches up to what ancient cultures already knew: a healthy gut can mean a healthier brain, mood, metabolism, and immune system. The National Institutes of Health now calls the gut microbiome “a key to whole-body wellness,” and 2025 research pegs fermented foods as one of the fastest-growing food categories in the country.

Suzette Smith, founder of Garden Goddess Ferments, didn’t set out to become the Valley’s patron saint of probiotics. “I wasn’t trying to start a food company,” she says. “I was teaching detox classes, talking about soil health, and then I read one article on fermented foods. I went straight to my cutting board and unknowingly made sauerkraut. That was the beginning of everything.”

How one jar of sauerkraut launched a movement

Once dismissed as hippie pantry fare, fermented foods are now front and center in wellness culture. Harvard Medical School points to evidence that daily consumption of fermented foods can reduce inflammation and even improve mental health outcomes. Kimchi is being studied for its antiviral properties; miso and tempeh are championed for plant-based protein; sauerkraut — the very heart of Garden Goddess — is rich in vitamins C and K and teeming with billions of gut-friendly microbes.

And in a cultural moment obsessed with “longevity hacks” — from blue zone diets to biohacking supplements — fermentation stands out as both ancient and cutting-edge.

A flavor parade of probiotic creations

Since launching a decade ago, Garden Goddess Ferments has become a staple at local farmers markets, built a booming online presence, and developed a reputation for functional flavor that doesn’t compromise on fun. From probiotic-packed krauts to her cult-favorite Pick Up the Beet kvass, Smith’s company has turned fermented food into a lifestyle.

“Pick Up the Beet is everything the beet is for, but better, because it’s fermented,” Smith says. “We’ve had customers call just to say how it’s changed their life. One told me, ‘It just makes you happy.’ That’s the kind of feedback that keeps me going.”

Garden Goddess Ferments doesn’t just make sauerkraut, it stages a full-on flavor parade in jars and bottles. Each creation is a mashup of ancient preservation techniques and modern Arizona flair, designed to make your gut happy and your taste buds throw a party. From beet tonics that boost your mood to krauts that kick like a cowboy boot, here’s the lineup that’s earned this desert-born brand a cult following:

• Pick Up the Beet: A sugar-free fermented beet tonic adored by fans on Amazon for its mood-lifting, metabolism-supporting magic.
• Kraut Jerky: Dehydrated kraut with a salty-sour chew, born from repurposed samples in a zero-waste epiphany.
• Power Kraut: Red cabbage, garlic, turmeric, ginger, cilantro, and carrots, bold enough for a cheese board, clean enough for a detox salad.
• Kowboy Kraut: A Southwestern homage to Scottsdale’s oldest cowboy bar, with celery, onion, bell peppers and cumin.
• Apple Horse Kraut: A mild, horseradish-spiked blend that’s gentle on heat but fierce on heart health.
• Dilly Hot Kraut: Serrano peppers meet dill pickle tang for a Goldilocks level of spice.
• Fermented Garlic: Soft, sweet, and packed with probiotics, proof that garlic can be mellow without losing its muscle.

From farmers markets to global fans

Ten years in, Smith is not slowing down. She’s developing a sugar-free probiotic beet soda for the functional beverage boom and eyeing a fermented hot sauce that could light up the condiment aisle with both heat and health benefits.

Through it all, she’s held to her founding principles: nutrient-dense ingredients, integrity-driven processes, and community connection. “We’re not just selling kraut. We’re helping people feel better in their bodies,” she explains. “That’s been the goal from the very beginning.”

What’s next for Garden Goddess Ferments

And in a food landscape where trends come and go faster than a TikTok recipe, Garden Goddess Ferments has done the rarest thing of all, it’s built something that lasts. In business, in bellies, and in the billions of bacteria making themselves at home in your gut.

To tickle your taste buds, visit gardengoddessferments.com and follow @GGFerments on Instagram and Facebook.