When I’m at the market, customers frequently ask “which one is your favorite?” Although a bit like admitting which of your children is most treasured, I still answer the question. My favorite is SUBLIME! This kraut has such natural excellence in terms of flavor, combination of ingredients and culinary versatility that it inspires my greatest admiration and awe. The compendium of fermentative microbes is extraordinarily diverse because horseradish is a perennial that we regeneratively grow in an orchard setting. As such, the roots bring a very different ecology and deeper flavors than we get from annual vegetables alone.
Celeriac (a root vegetable in the celery family) and horseradish are the bright stars of this ferment. During fermentation the strong, pungent taste of horseradish is tempered… though a subtle spiciness may still waft over your sinuses. Although very popular in Europe - especially France, Americans are slow to give celeriac the love it deserves. From a fermenter’s perspective, the distinctive flavor, the raw crispness and the clean finish are tops for pairing with roasted or grilled meats, game, and any potato dish.
C'est très gourmet!
WILD FERMENTED WITH: Cabbage, Celeriac, Horseradish, Parsley, Garlic, Mustard Seed, Thyme, Pink Himalayan Salt.
Raw. Unpasteurized. Vegan. Gluten-free. No added sugar. No added vinegar. No added preservatives. No plastic fermentation vessels.
When I’m at the market, customers frequently ask “which one is your favorite?” Although a bit like admitting which of your children is most treasured, I still answer the question. My favorite is SUBLIME! This kraut has such natural excellence in terms of flavor, combination of ingredients and culinary versatility that it inspires my greatest admiration and awe. The compendium of fermentative microbes is extraordinarily diverse because horseradish is a perennial that we regeneratively grow in an orchard setting. As such, the roots bring a very different ecology and deeper flavors than we get from annual vegetables alone.
Celeriac (a root vegetable in the celery family) and horseradish are the bright stars of this ferment. During fermentation the strong, pungent taste of horseradish is tempered… though a subtle spiciness may still waft over your sinuses. Although very popular in Europe - especially France, Americans are slow to give celeriac the love it deserves. From a fermenter’s perspective, the distinctive flavor, the raw crispness and the clean finish are tops for pairing with roasted or grilled meats, game, and any potato dish.
C'est très gourmet!
WILD FERMENTED WITH: Cabbage, Celeriac, Horseradish, Parsley, Garlic, Mustard Seed, Thyme, Pink Himalayan Salt.
Raw. Unpasteurized. Vegan. Gluten-free. No added sugar. No added vinegar. No added preservatives. No plastic fermentation vessels.
