Martha Stewart Living (October 2011)
Well, it's finally happened: We are rotting vegetables (but with purpose!).
We had never had much interest in fermenting vegetables ourselves, but we had two run-ins with kraut-devotees (kraut-heads?) over the summer. The first was at a farmers market near our house, where North Mountain Pastures sells a variety of fermented vegetables. We sampled and then immediately purchased "shiozuke" -- a jar of fermented vegetables including turnips, radishes, carrots, red onions, garlic, ginger, mustard seed and Himalayan sea salt. We loved the sample we had at the market. We have yet to use it at home, but we think it will be great on its own or with fish.
Our other kraut-meister was Zach's mom, B, who has been fermenting a traditional sauerkraut in her basement this summer. She packs it in water and brine and then stores it at room temperature for several weeks while it ferments. Clay hasn't made it to Tennessee to sample B's recipe, but Zach had a taste when he was visiting home a couple weeks ago. It was sharp, pungent and incredibly tangy. (Although he's still trying to decide if he'd say it was "good.")
Before this, we had never even considered making kraut ourselves. We're all for pickling and canning and other methods of preservation, but it hadn't really dawned on us to make sauerkraut.
Well, Martha Stewart Living's October feature on Farmhouse Culture, a small business in Santa Cruz, California, was all the inspiration we needed to get to fermenting.