Fermented vegetables this week come from two local producers.
Hosta Hill produces bold, vibrant, and healing foods from Pittsfield, MA:
• The traditional sauerkraut is simply lacto-fermented cabbage and salt and has all the tangy, organically grown crunch that makes Hosta Hill famous
• The kimchi is a handmade, small-batch Korean-style mix of veggies — including napa cabbage, daikon, onion, carrot, garlic, ginger — and fish sauce and has the perfect amount of heat, crunch, and distinctive flavor
Hawthorne Valley Farm is in Ghent, NY:
• The turmeric sauerkraut, a ferment of organic cabbage, fresh turmeric, jalapenos, and cumin, is anti-inflammatory with a spicy kick
• The ginger carrots, a ferment of organic cabbage, carrots, and ginger, are aromatic and flavorful
