Fermented food just continues to become more popular every year. We were glad to find this local cookbook, Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Here's a sneak peek at one of their recipes...
From the Author: "We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.
Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)
Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic."
From the Author: "We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.
Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)
Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic."
