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Trio of farmers adds value with passion

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Rob Barreca, left, and Daniel Leas, owners of Counter Culture, shred carrots and daikon in a commercial kitchen in Waialua. The organic vegetables are grown on their farm, then turned into fermented products such as kim chee and sauerkraut.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Rob Barreca, co-owner and operator of Counter Culture, checks the maturity of an ear of corn, which will be turned into cornmeal. The vegetables are harvested, prepared, fermented and packaged for sale in a jar with a label Barreca designed.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Counter Culture, a fermented food company, uses organic vegetables on a farm in Waialua. Clockwise from top, are Counter Culture’s Garlic Dilly Beans, Spicy Pumpkin Kimchi, Great White Kimchi, Spicy Daikon Pear Kimchi and Golden Kraut.

What do you do when you’ve grown 600 extra pounds of daikon? Go make kim chee. Read more

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