Good sauerkraut, indeed the finest, requires care and attention. Fred Groenke — known across Wyoming as “Farmer Fred” — has that sauerkraut touch, which he has honed making ‘kraut over the past 25 years. Fred jokes that he’s “only good at shredding cabbage and digging in the dirt.” Fred named his William Frederick’s Finest Sauerkraut after his father, from whom he learned his sauerkraut secrets, and it’s now known well beyond his Lander farm for its flavor and freshness. Farmer Fred’s customers, from backyard grill masters to restaurant chefs, rank his sauerkraut as mighty fine. Fred attributes this to an extended cold fermentation, no additives or preservatives, and timely processing of the cabbage. He produces organic and conventional cabbage sauerkraut, from literal tons of both green and red cabbage at his USDA-certified organic farm. Farmer Fred produces only raw sauerkraut — never heated, treated with souring agents (such as vinegar), or any other preservatives or additives — using only two ingredients: cabbage and salt (William Frederick’s traditional recipe). In Farmer Fred’s licensed and inspected kitchen, he cleans, shreds and packs cabbage into fermentation crocks. Adjacent to the kitchen is the fermentation room and cold storage. The sauerkraut ferments for 21 days at a consistent temperature for optimal production of healthy probiotics, and voila! William Frederick’s Finest Sauerkraut is available at the Lander Valley Farmers’ Market and Jackson’s Peoples’ Market. Sometimes, Goldie, Fred’s donkey, makes appearances as the official Farmer Fred mascot.