Lindsay Bisbee founded Kyōōkz in 2016, but the pickle journey began early in 2014, when she brought her homemade pickles to a Superbowl party. As requests for more pickles arrived, she experimented with the flavor. When a local restaurant requested some, she decided to go into business.
Lindsay’s team makes Kyōōkz pickles at the Piedmont Food & Agricultural Processing Center (PFAP) kitchen in Hillsborough. They make pickles several times each month; the pickles have a four-month shelf-life. As a mother of three, Lindsay wants her pickles to be healthy, for her own family and yours. Kyōōkz pickles contain no artificial ingredients or chemical preservatives. After production, the pickles saturate approximately one week in brine; on the shelf, the flavors intensify over time.
Kyōōkz sources cukes during the summer growing season from Floppy Hat Farms in Hillsborough. The farm begins planting seeds in April for a harvest that begins in late June. As the cucumber growing season in North Carolina is short, the company is testing a more resistant variety, hoping to extend the season.
Visit Kyōōkz online at http://www.kyookz.com/.