Brassica and Brine is a craft food business based in Los Angeles, CA. We specialize in organic, traditional, wild-fermented foods.

Our mission is to make delicious foods that encourage vibrant health in those who eat them. Beyond that, we’re dedicated to increasing public awareness of these nourishing foods and playing an educational role in our local California foodshed.

How do we achieve this?

For the Soil
We start by sourcing our produce from organic farmers, farmers who understand the connection between their farming choices and the health of the soil and waterways and the people who eat their produce. Buying local as much as possible strengthens our local economy and ensures a minimal carbon footprint. For ingredients we can’t source locally, we source the highest quality organic and fair trade ingredients we can find.

For the Body
We use Old World fermentation methods which are some of the most ancient, safe, and nutrient-enhancing forms of food preservation on earth. Sure, these processes require more craftsmanship than your average mass-produced jar of denatured food at the supermarket, but we believe the flavor and nutrient value make it well worth it (for instance, lacto-fermented cabbage has 20 times more bio-available vitamin C than fresh cabbage).

Our cultured vegetable products are prepared using the lowest-impact form of preservation possible which, unlike modern canned or preserved foods, uses no heat whatsoever. We add no preservatives or chemicals, and we use one of the best quality unrefined sea salts on earth–Celtic Sea Salt ® .

Our products are always organic, raw, vegan, gluten-free, kosher-pareve, and brimming with live, active cultures.

For the Community
Since the beginning we made the intentional choice to bank with a Los Angeles-based credit union in order to keep more money local.

We offer a 10% discount to Los Angeles County Bicycle Coalition members who ride their bike to purchase our goods. Not a LACBC member yet? Why not join and support bicycle riding in Los Angeles. After all, you only need to buy 39 jars of kimchi and, with the 10% discount, the membership pays for itself 😉 (not to mention the cool discounts you get at other LA-area shops and businesses).

For the Future
Not that it makes our products taste better, but we go above-and-beyond in every way we can. We compost our vegetable scraps rather than sending them to the dump. We even found a 100% wind-powered web host based here on the West coast.

About the Founder
Hi! I’m company founder and Southern California native Jordan “Uri” Laio.

I became obsessed with lacto-fermentation (traditional pickling) in 2008 as an apprentice on a small organic farm in Connecticut. In between milking the goats, harvesting vegetables, and brewing biodiesel, I spent many hours learning pickling skills from Master Pickler Josh Rosenstein. I became fascinated with the process and the resulting complex, satisfying flavors and the robust health I experienced after incorporating lacto-fermented foods into my diet. Over the next year I continued working on various organic farms through WWOOF.

While I was living the good life, I became alarmed by the stuff being sold as food in supermarkets and the diet-related diseases caused by those foods. My reaction was to make even more of my own food from the best local organic ingredients.

I kept creating amazing sauerkraut, kimchi, and other pickles in my spare time after leaving the farms. I shared my food and my skills with more and more people and it became my biggest hobby.

I even kept pickling throughout my first year in law school and while interning at a San Francisco-based law firm. While the legal studies were not exactly exciting, I could always look forward to brewing a new pickle when I came home, a pastime in which my friends were supportive and happy to partake. When enough people were offering to buy my pickles and I saw I was much happier in the kitchen than in the courtroom, I knew something had to change.

I came to terms with the fact that creating artisanal living foods is my true passion. Needless to say, I dropped out of law school in order to do what makes me happy.

Some of my sustainable-food-culture role models are Sandor Katz, Alex Hozven, and Joel Salatin.

I craft Brassica and Brine pickles with the same quality ingredients that I use at home and which I share with my friends and family. I’m excited to share my passion and these amazing healing foods with you!

We hope you enjoy our products and that they help you the same way they have helped us.

Our Farmers

We are constantly striving to increase our collaboration with local farmers. If you are a Southern California organic farmer and have ideas, please get in touch (generally we need cases of produce like cabbage, carrots, onions, and daikon). The following are some of the amazing farms whose produce we have worked with.

Tutti Frutti Farms

One of our favorite local farms, Tutti Frutti is based in Lompoc, CA and has been growing organic since 1988. They are well known in the best farmers markets in the Los Angeles area which is where we became friends with them. Tutti Frutti supplies us with a majority of our cabbage and we are very appreciative to work with them.

Ellwood Canyon Farms

We became friends with Ellwood Canyon Farms at the Altadena Farmers Market. They are young, visionary organic farmers and they grow some of the best produce in California. We are proud to work with them.

flora bella farmFlora Bella Farm

Nestled in the Sierra Nevada foothills, Flora Bella Farm has been certified organic since 1991. Flora Bella is “dedicated to providing fresh, hand picked, highly nutritious, certified organic fruits and vegetables” and we certainly feel they live up to those standards.

Flora Bella’s heirloom cabbages are featured in some of our sauerkrauts, and their cucumbers were the stars of our summer pickles (which, those pickles were so popular that we’re sold out until next summer!).

Wynbrandt Bio-Intensive Mini-Farm

Right in the heart of West LA, farmer Steven Wynbrandt grows a plethora of open-pollinated (heirloom) crops using the bio-intensive method.

Steven emphasizes the natural building up of soil quality with compost, worm castings, and minerals and without the use of pesticides or synthetic fertilizers. We love all of Steven’s produce, but we’re especially excited about his Lacinato Kale, Red Russian Kale, and Curly Kale which are incorporated in our Chlorophyll Kraut.

To contact him and learn more, check out: The Wynbrandt Farm Online or call him at 310.968.8071 or email him at


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