The proliferation of processed foods have left many of us with less than ideal digestive systems.
Our digestive systems become taxed by the consumption of processed foods, sugars, and antibiotics. When our micro flora are out of balance, our immunity suffers. We become prone to illnesses such as allergies, arthritis, and autoimmune disorders.
Fermented foods have a long honored history of nourishing the body by providing valuable enzymes and probiotics. The fermentation process transforms vegetables into bold and savory flavors that literally add life to your meals.
We specialize in traditional handcrafted foods that celebrate the forgotten alchemy of nature. Our ingredients are sourced from local farmers who cultivate and maintain nutrient rich soils through sustainable and regenerative farming practices. We grow many of the ingredients ourselves as well.
Our most popular krauts and ideas for using them:
3-D Kraut– A blend of green cabbage, dandelion greens, daikon, dulse, ginger and lemon. We love this kraut in sandwiches and wraps and placed on top of salads. Many customers tell us that it is delicious on hot dogs!
Kurry Kraut– Green cabbage with curry spices. My favorite use for kurry kraut is on top of fried eggs, chopped into egg salad, or pureed into the filling for deviled eggs. Use it also on grilled cheese sandwiches, on salads, or as an accompaniment to grain, bean or meat dishes.
Curtido– A Latin American inspired kraut with green cabbage, onion, carrot, oregano and hot pepper that is delicious with braised meats, sandwiches, fish tacos or on top of fried eggs!
Kim Chi– A mixture of Chinese (Nappa) cabbage, daikon, turnip, carrot, radish, garlic, ginger and hot pepper. Use it on anything: Fried eggs, sandwiches, top off rice, soups, stir into a spicy potato salad!
Apple Fennel Kraut– Green cabbage with local apples and fennel. This kraut is delicious with braised pork or on top of roasted winter squash!
Nettle Kraut– This is our spring kraut when the nettles show their lovely leaves. With just green cabbage, nettle and a touch of lemon, this kraut is a bit earthy, but oh so satisfying! We love this on charcuterie boards, salads and sandwiches.
Rosemary Red– Red cabbage with rosemary, garlic and lemon. Delicious with salmon and chicken dishes and it is absolutely beautiful in green salads!
Moroccan Carrots– Brined carrots with garlic, cumin, coriander, cinnamon and hot pepper. We love the carrots as a side with sandwiches, on salads and it is a great accompaniment to charcuterie boards!
Italian Giardiniera – I grew up making and eating huge antipasto platters for every holiday and big family gathering. We used giardiniera as the base of the antipasto except we used the pickled version from the jar. I have recreated a fermented version with cauliflower, onion, carrot, bell pepper, hot pepper and thyme. To make the antipasto with this giardiniera, I simply take the vegetables out of the brine and marinate them in olive oil and white wine vinegar overnight before making up the platter. Then, I use the brine for salad dressings, marinades or simple take sips!
Roots Rock Kim Chi– This is our winter kimchi made with grounding nourishing root vegetables – daikon, burdock, parsnip and carrot with the kimchi spice.
Find our krauts at these locations:
Kimberton Whole Foods in Kimberton, Collegeville, Ottsville and Wyomissing
Grandma Zooks- Glenmoore, PA
Red Dog Market– Pottstown, PA
Bone In Foods– online order and delivery serving counties in NY, NJ and PA
Palmer’s Quality Meats– Neptune City, NJ
We currently attend these farmers’s markets:
Phoenixville– 2nd and 4th Saturdays, 9-12
West Reading– 1st and 3rd Sundays
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