Fermented vegetables this week come from two local producers.
Hosta Hill produces bold, vibrant, and healing foods from Pittsfield, MA:
• The crimson kraut is a simple lacto-fermented kraut featuring red cabbage and sliced root vegetables
• 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
• The gochu curry kraut is a fusion of Indian (curry) and Korean (kimchi peppers) flavors that's warming without being too spicy
Hawthorne Valley Farm is in Ghent, NY:
• The original kraut is wild fermented through a traditional process
• The caraway kraut is a wild ferment of organic cabbage, caraway seeds, and juniper that will satisfy all of your bratwurst needs
• 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
