Bite into a World of Flavor!

Curious Farm’s hale and sassy sauerkrauts are rife with farm-fresh crunch and all the world’s flavors.  We use traditional processes that allow for slow aging and natural vinegar-free fermentation.

Filled with organic ingredients, Curious Farm Sauerkrauts are live-cultured, raw/unpasteurized, and vegan.  They are alive and must be kept refrigerated.  Try these flavors:

leeksLEEK-HORSERADISH SAUERKRAUT: sweet, sleek leeks and mellowed horseradish – a delicious dance.

During Curious Farm’s two-month fermentation process, the leeks become sweet, and the horseradish becomes mellow.  The result?  A luscious, rich-tasting sauerkraut that’s just as good on its own as a salad as it is on a sandwich.  Think you don’t like horseradish?  Try this and surprise yourself!  You’ll taste this robust radish’s warm fullness without its bite.

pink lady applePINK LADY SAUERKRAUT:  blushed, spiced, and sassy with Pink Lady apples.

Cabbage and apples are age-old friends in Eastern Europe.  We combine crunchy red and green cabbage with sweet, tart Pink Lady apples (a cross between Cripps and Lady Williams varieties) and savory spices to create a proud, magenta-hued sauerkraut that will dance across your sandwich and then take a bow on your charcuterie board.

turmeric rootGINGER-TURMERIC SAUERKRAUT: bursting with Indian-spiced sunshine, warm roots, and bright flavors.

With therapeutic amounts of fresh ginger, turmeric and cayenne, Curious Farm’s Ginger-Turmeric Sauerkraut may please your mood, digestion and circulation while it pleases your taste-buds.  Spicy, yes…  but balanced and with remarkable flavor depth.  We love this variety on sandwiches, with Indian food (of course!), and also as a gorgeous garnish on top of a steaming bowl of lentil soup.  Here is the sun’s warmth in a jar.

kaleDARK LEAFY DILL SAUERKRAUT: deep green and vibrant with dill and caraway seeds.

What a great way to enjoy dark leafy greens!  Nutritional powerhouse kale and crunchy cabbage are cousins, and both ferment beautifully — especially in the midst of savory dill and caraway seeds.  Many of our customers love this variety above all others for its comforting, Old World flavor.  You’ll love this variety with potatoes, meats, and on any sandwich (especially on rye bread).

nettleNETTLE SAUERKRAUT:  zing!  no sting…  a field of savory flavor.

Have you cooked with fresh nettles before?  Then you know that cooking removes their sting.  Live-culturing them in sauerkraut does, too.  And boy are they delicious!  Deeply satisfying and full of what the Japanese call “umami,” the rich flavor of nettles fills a hunger we never know we have until we eat them for the first time.  Herbalists use nettles as a spring tonic because they are believed to strengthen the nervous system and restore energy.  In Finland, there is a long tradition of fermenting healing herbs along with cabbage in sauerkraut, with the thought that even more of their healing goodness will become available after fermentation.  That may be so, and we always have a spring in our step after enjoying Curious Farm Nettle Sauerkraut.  Frankly, though, we’re smitten by its savory flavor!

 

About Curious Farm Sauerkraut:

cabbageCurious Farm Sauerkrauts are made the old-fashioned way.  We don’t use starters or added cultures.  We use just the right amount of salt — never more — to create a safe fermenting environment for the natural lactobacilli cultures to flourish.

It takes 4 – 8 weeks to ferment a batch of our sauerkraut.  The time of the year, the ambient temperature in the Pickle Lab, and the natural sugar content in the vegetables all matter when making a great batch of sauerkraut.

Live-cultured sauerkraut not only tastes good — it’s good for you.  Sauerkraut is rich in beneficial lactobacilli, B and C vitamins, potassium, calcium, magnesium, and many antioxidants.  According to a study published in October 2002, in the Journal of Agricultural and Food Chemistry, Finnish researchers have determined the sauerkraut may be a stronger cancer inhibitor than raw or cooked cabbage because of the isothiocynates that develop during the fermentation process.  Other studies by the University of New Mexico and the American Center for Cancer Research suggest that sauerkraut may be an important food for preventing and healing breast cancer.  (Find links to more information about possible health benefits of eating sauerkraut and other live-cultured foods here.)

And don’t throw out the brine!  Many people drink sauerkraut brine as an elixir.  It adds lovely depth to soups, and it’s delicious in cocktails — even in your morning tomato juice.

 

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