Try it on a grilled kimcheese, alongside pot roast, or in a steaming bowl of ramen noodles.
First came kombucha. Then kefir. And this year, it’s all about raw, naturally fermented vegetables: think sour pickles, kraut, and kimchi. Although there are plenty of small-batch kimchis out there, none compare to Farmhouse Culture’s spicy wakame ginger kimchi ($9) in taste and texture.
Farmhouse Culture founder Kathryn Lukas garnered national acclaim with her krauts in classic caraway and smoked jalapeño (a runaway hit at Slow Food Nation). Now the Santa Cruz, CA, kraut maker has reimagined the classic Korean accoutrement kimchi with a California sensibility, adding radishes, carrots, and leeks for more vegetable diversity and shredded ginger and wakame to give it a brighter, more umami-rich flavor. The result? A tender, zippy, and mildly spicy provision that’s reminiscent of the Chinese condiment suan cai. Try it on a grilled kimcheese, alongside pot roast, or in a steaming bowl of ramen noodles.