FARMHOUSE CULTURE AND WHY YOU NEED FERMENTED VEGGIES We’re getting cultured in Northern California with these deliciously zingy local veggies! We love small-batch brands like Farmhouse Culture’s krauts and kimchi. Redefining the food our grandmothers made in newly-imagined and foodie-friendly ways, these small, farm-fresh brands give us a rush when we see them in grocery [...]
Tuesday is “Make Day” in Farmhouse Culture’s sunlit kitchen, where every week more than 7,500 pounds of fresh-picked vegetables are shredded into fragrant heaps, the first step in creating the company’s organic, artisan sauerkraut. The savory aroma of cabbage, garlic and leek wafts through the air, as company founder and chef Kathryn Lukas shuts her [...]
We were so excited (and maybe even blushing a little) when Williams-Sonoma asked us if they could carry our kraut crocks in their catalog. We thought we’d seen the folks from Williams-Sonoma HQ scoping us out at the San Francisco Ferry Plaza Farmer’s Market (which is just down the street from their flagship store), but we [...]
The June edition of Sunset Magazine featured “The Best Hot Dogs You’ll Ever Eat.” The Artisan Dog, ”conscientiously crafted” ingredients “by independent producers”, is a nitrate free dog with Smoked Jalapeño Kraut on a pretzel bun with Gouda and Porter mustard. Goodness, I’m swooning. Check out this and other über-cool dog variations at Sunset.com [...]
The chef behind the artisanal raw sauerkrauts at the farmers market talks about why fermented foods are good for you. How did you get interested in fermented foods? My interest was first piqued in Germany, where I tasted unpasteurized kraut for the first time. I was intrigued by the barrel of kraut [...]
In her ”Bits and Bites: News You Can Eat” column this past Saturday, WSJ food writer Charlotte Druckmann shared a few of her winter pantry favorites:
“Another refrigerated section delectable comes from Farmhouse Culture…”
KATHRYN LUKAS FOUNDED Farmhouse Culture, a small organic sauerkraut business, in Santa Cruz, California. Appropriately enough, the city is halfway between two world bastions of fermented cabbage — Munich, Germany, and Seoul, South Korea — both culinary muses for Lukas.
WHEN I WAS A KID, every pickle my father ate was a bit of a disappointment. Dad, who grew up in the 1930s and ’40s in the Bronx, New York, remembered plucking kosher sours out of barrels filled with cloudy brine — “Now those were pickles!” he’d tell us.
“The D.I.Y. movement has never tasted (or looked) better. As these participants in the Eat Real Festival in Oakland, Calif., can attest, all you need is a Mason jar, your friends and a very sharp knife.”
