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.”