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It has been 12 years since Mary Risavi noticed her very wise goats became pickier eaters when they were sick, eating certain parts of one plant but not others. After discovering that most of her nutrition practice clients had gut health issues, she launched Wise Goat Organics, a line of probiotic-rich fermented foods.
“I recommended they eat fermented products,” she said, “but there were no commercially made fermented products that were made properly that I was aware of at the time. So I decided to make my own.”
Working alone, Risavi was able to ferment only 40-45 lbs of cabbage at a time, which she sold to her clients and at various farmers’ markets. Today, with her team, she produces more than 40 unique items, driven by customer preferences and her love of locally sourced ingredients.
“We are not using refrigerated vegetables that are processed a week or two after they are picked,” Risavi said. “Our manufacturing process preserves a lot of the vitamins, nutrients and minerals in the vegetables that decrease over time.”
Risavi said that Chinese and other traditional medicines stress the importance of eating locally grown foods because the bacterial cultures in the area are adapted to thrive there.
“I always trust traditional medicine,” she said. “That’s my default. The spores and things in the air are important to have in our digestive system to help us stay more protected from the pathogens in this area.”
Risavi said that even the cleanest and most healthy food still depends on probiotics—“the right gut flora”— to break down nutrients in a way that allows them to be easily absorbed. And a probiotic-rich diet can have health benefits by supporting various systems within the body beyond digestion.
“Probiotics can help hormones influence your sleep quality,” she said, “They help with anti-aging and modulate the immune system. If you’re exposed to pathogens, you’re less likely to get sick, or the impact would be much less substantial.”
This is particularly true when antibiotics have been prescribed, a form of medicine that, she said, wipes out the beneficial bacteria that exist throughout the body.
“Something has to repopulate that void,” she said. “You don’t want to repopulate it with kombucha, which is not a native strain. And conventionally produced foods are not a healthy choice when the vegetables are grown using chemical methods.”
The process for making her products is relatively simple: the produce is chopped up and then Mother Nature takes her course.
“Basically,” Risavi said, “you get the vegetables, mix them with salt, put them in a vessel and submerge them under a weight so they stay in an anaerobic environment where they’re not exposed to oxygen.”
The batch is left to ferment for anywhere from two weeks to a year or longer, as is the case with the Wise Goat hot sauces.
Once packaged, Risavi said, there is no need for refrigeration or even expiration dates because fermented foods never go bad. She said the finished product is acidic enough to prevent any harmful bacteria or pathogens from surviving. And she has a seven-year-old jar of sauerkraut in her refrigerator to prove it.
“I had one batch that is special to me,” she said. “I was in the kitchen processing when I went into labor because I couldn’t take the loss on the cabbage. I eat a little bit once a year, and it is still crunchy.”
Risavi said that she has been slowly scaling up the business to meet the demand, allowing it to lead production rather than trying to stay ahead of it and adding products when time and resources allow.
“A lot of the products we expanded into,” she said, “were actually things I wanted but didn’t see in the market. And some customers don’t want to eat the sauerkraut, so I started making things like the gut tonics, beet kvass and our nut butter lines.”
The popularity of Wise Goat products has been growing almost exponentially, from its beginnings at occasional farmers’ markets to being picked up by local independent sellers like Windmill Market and Bertuccio’s.
But Risavi said that the most important thing to keep in mind as the business grows is quality control, especially with some large accounts interested in her product line.
“I realized that I would have to double production overnight,” she said, “And the stress it would put on my kitchen crew would be overwhelming. Maybe we’ll get there eventually. But I like doing slow growth because I can control the stress that we endure.”
Wise Goat Organics foods
Purple Carrot Kanji: Made in response to requests by many of Risavi’s Indian customers, this traditional tonic is made from a combination of fermented purple carrots, red pepper, mustard seeds and sea salt. “This is just like our gut tonic,” Risavi said. “So you can do a shot in the morning or before every meal on an empty stomach to help with digestion” Taken as a shot, the flavor is thick, subtle and rich, with difficult-to-place dark notes, on a base of saline, Added to soda or tonic water, a wider range of flavors become apparent and you might be lured into thinking that it would compliment a shot of gin, for example.
Spicy Carrot Daikon Relish – Based on đồ chua, the fermented shredded carrots used in traditional Vietnamese bánh mì sandwiches, Risavi makes this item with carrots, daikon and jalapenos all fermented in a kimchi brine. Unlike the Vietnamese counterpart, though, Risavi’s relish does not contain any sweeteners. Risavi places the heat level as a six or seven, “depending on the jalapenos,” but I would rate it a notch lower. The flavors are bright with vivid acidity, and she’s added a touch of ginger that gives it a subtle fruitiness. Risavi recommends it as a relish for hot dogs or an add-on to rice bowls, but it also works perfectly as a side dish.
Fiery Fungi Kraut: Made with a base of carrots and cabbage, shiitake, cremini and lion’s mane mushrooms are added for an elusive layer of a deeper, earthier flavor. Risavi originally developed this item for the Santa Cruz Mushroom Festival, but it proved so popular that she has kept it available. While being described as “fiery,” a reflection of the red pepper flakes used in preparation, I would place the wrap-around-your-mouth heat level below that of the carrot relish. This sauerkraut would go well slightly warmed and served with hot sausages or as a topping for a baked potato. The hint of mushroom makes this a very accessible choice for anyone unfamiliar with sauerkraut.
Christmas Kraut: Risavi said this was “designed for the Christmas crowd,” and this seasonal sauerkraut was my favorite of the four products I tried. It is made with a base of cabbage and cranberries, which are mixed with apples and leeks. The aroma, rich with rosemary and fennel, perfectly describes the holiday season, and this cries out to be a Thanksgiving side dish, served alongside turkey and stuffing. To me, the acidity is much milder than the other krauts I sampled, and the heat level is there, but very restrained. I would not ordinarily think of sauerkraut as something to snack on, but the well-rounded flavors of the Christmas Kraut are so delightful that it opens that door. This item has just been released and will only be offered for a short period of time—grab it.
Wise Goat Organic products are available online and locally at the following locations:
- Bertuccio’s Market (2410 Airline Hwy., Hollister)
- Windmill Market (301 The Alameda, SJB)
- Bliss Blendz (300 A Third St, SJB)
- Vertigo Coffee (81 Fourth Street, SJB)
- The Tres Pinos Farm Stand (6980 Airline Hwy, Tres Pinos)
Risavi currently offers the “Wise Club,” a monthly, bi-monthly or quarterly selection of products for $38.99 with free shipping.
Related stories:
Local chef’s products inspired by picky eaters
Eat, Drink, Savor: Wise Goat Organics brings great flavor
Eat, Drink, Savor: Dandy Sauce Co. hot sauces are born in Texas but made in Hollister
Eat, Drink, Savor: Gut Tonics from Wise Goat Organics offer probiotics options
Recommendations for future Eat, Drink, Savor articles can be emailed to roberteliason@benitolink.com.
BenitoLink thanks our underwriters, Hollister Super and Windmill Market, for helping to expand the Eat, Drink, Savor series and give our readers the stories that interest them. Hollister Super (two stores in Hollister) and Windmill Market (in San Juan Bautista) support reporting on the inspired and creative people behind the many delicious food and drink products made in San Benito County. All editorial decisions are made by BenitoLink.
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