I’m a freak for sauerkraut. Not the sweet, vinegary impostor-kraut at dirty-water hot dog stands across the country. I’m talking about the real-deal, funky, stinky, bubbly, just-cabbage-and-salt genuine article. The kind of live, fermented sauerkraut that tastes almost effervescent. The kind that stinks up your fridge and makes your roommates mad. That’s my kind of sauerkraut.
So I was completely delighted when I got a chance to try Farmhouse Culture‘s new line of krauts. They’re raw, organic, and come in an array of punchy flavors, from Classic Caraway to Horseradish Leek. They’ve got that crunch, that singing lactic-acid twang, that irresistible, funky-fresh aroma. I’m in love.
And the packaging! Don’t get me wrong, I’m totally happy to eat sauerkraut out of a moldy plastic bucket (and have on many occasions). But Farmhouse Culture packs their product into soft, resealable, brightly colored “Kraut Pouches” that feature a nifty release valve to prevent pressure from building up and the (delicious/stinky) liquid inside from bubbling over–i.e., this will certainly please my roommates.
Lately, I’ve been sampling the sauerkraut straight out of the pouch when I’m in need of a little midmorning (or midafternoon) pick-me-up; that zippy crunch is as good as a cup of coffee, as far as I’m concerned. But a couple of forkfuls are also just the thing to punch up a lackluster cafeteria salad, and I’ve been keeping some in the office fridge for just that purpose. Come to think of it, I can’t think of a single plate that wouldn’t benefit from a little of that salty, umami-packed sauerkraut zing.
Or, well, maybe I shouldn’t put it that way. Last time I told my editors I loved something (i.e., Sriracha), this happened.