Fermented vegetables this week come from Hosta Hill, an independent business committed to producing bold, vibrant, and healing foods from Western Massachusetts.
The traditional sauerkraut is simply lacto-fermented cabbage and salt and has all the tangy, organically grown crunch you’ve come to expect from Hosta Hill.
Made from organic green cabbage and scapes from organic garlic, this garlic scape kraut is zingy and delicious, with subtle garlic flavor.
The crimson kraut is a vibrant, crunchy, and mildly spicy mix of lacto-fermented veggies, including green and red cabbage, daikon radish, onion, carrot, and garlic.
Warming without being too spicy, the best-selling curry kraut is a unique fusion of Indian (curry) and Korean (kimchi peppers) flavors that lends an exciting, exotic flair to breakfast, lunch, and dinner.
With the perfect amount of heat, crunch, and distinctive flavor, the kimchi is a handmade, small-batch Korean-style mix of veggies, including napa cabbage, daikon radish, onion, carrot, garlic, and ginger. The ingredients also include fish sauce.
A change from the classic kimchi, the fish-free daikon kimchi is tender cubed radish in a flavorful spicy pepper paste and has hints of ginger and shiitake.
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