Dame Julie O’Brien
Profile by Judith H. Dern
Consider the humble cabbage. Who would guess in its fermented form as sauerkraut, cabbage would become a darling among health-conscious consumers? And who right here in Seattle would build a successful business producing a line of signature fermented products from common cabbage? This person is Dame Julie O’Brien and her thriving business is Firefly Kitchens.
While studying in a nutritional program in 2006, Julie discovered the benefits of fermented foods around the same time her father was being treated for colon cancer. “It was a lighbulb moment,” she recalls, “realizing I wanted to help people eat healthy food and attempt to prevent illness.”
Julie started experimenting with gingered carrots, then dove into cabbage-based ferments. It made so much sense to her that these nutrient-dense foods should be a part of everyone’s daily eating routine.
With this mission, in 2010, Firefly Kitchens was launched. Unlike commercially processed pickled foods that rely on heat, vinegar, or other preservatives, Firefly’s products are fermented in small batches for at least 30 days. This traditional method results in delicious foods loaded with probiotics and enzymes to aid in digestion, as well as immune-boosting antioxidants and omega-3 fatty acids.
Firefly’s current product line features eight flavors including Classic Kraut and Korean-inspired Firefly Kimchi, plus other combinations offering a zing of flavor and color from beets, red chili peppers, turmeric, carrots, caraway, and more. Seasonal additions and special fermentation products regularly expand the line, which also includes tonics and beloved Ferment-Infused Salts. Who wouldn’t be thrilled having a scoop of Firefly’s spicy, umami-rich Kimchi Hot Sauce adding sizzle to eggs or fried rice or a splash of brine as a morning immune boost? Dressings, cocktails, and desserts are also possible and made even easier with Firefly’s new Pureed Probiotics available exclusively at PCC and the Ballard and University Farmers’ Markets.
Firefly products are also stocked at Fred Meyer and QFC stores, Whole Foods Markets, Metropolitan Market, and Town & Country Markets. In addition, the company ships directly to customers all across the country shopping from its website.
To further inspire fermented food explorers, in 2014, Fresh & Fermented (Sasquatch Books) was published. The cookbook shares Firefly’s kraut recipes, as well as simple recipes for including these immune boosting foods in everyday meals. An updated version of the cookbook is in the works.
What’s next for Firefly Kitchens? While running a small food company has its challenges, especially during a pandemic, Julie is grateful for her committed team. Looking ahead, she’d love to find someone to help share Firefly’s probiotic-infused Goat Cheese Apricot Tart recipe with greater Seattle. She also thinks every restaurant or bar should have a signature “probiotically-infused” dish or drink. Stay tuned, because the “new normal” may include a Fermented Happy Hour for sharing Firefly Kitchen’s “probiotic love.” With an entrepreneur’s instincts, Julie and Firefly Kitchens are ready for just about any collaboration.
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