Blog

June 17, 2015

OlyKraut Sauerkraut Flavor Wheel

A flavor wheel should be a comprehensive visual aid of descriptive terms associated with the flavors of a specific food or drink.  The Olykraut flavor wheel is a visual display which lays out the flavors tasted, by a variety of palates, in the “Original” (green cabbage, sea salt, Jacobsen Sea Salt) and “Eastern European” (cabbage, onion, apple, carrot, caraway seeds, grapefruit juice, sea salt, Jacobsen Sea Salt) recipes.

June 10, 2015

As Afermentioned: How Previous Experiences with Tastes Condition Perception of Flavor

The human tongue is covered in taste buds, or papillae, equipped with 50- 100 receptors that distinguish the five tastes: sweet (sugars), bitter (alkaloids), sour (acids), salty and umami (proteinaceious or savory). As soon as aroma, vision, texture, association (based on previous experience), trigeminal sensations, etc. are involved we’re talkin’ flavor.

April 29, 2015

Sweet or Sauer: the Catalyst of Sauerkraut Flavor

A spoonful of delicious sauerkraut

 

You can’t quite put your finger on it-- “that” taste distinctly associated with sauerkraut... Where does it come from? “That” taste is the result of a vast community of lactic acid bacteria (LABs) and microorganisms breaking down cabbage carbohydrates for energy and releasing lactic acid and carbon dioxide into the substrate. The birth of sauerkraut's pungent aroma and tangy taste is the result millions of lacto- ferment microbes at work on that very spoonful of kraut entering a soon-to-be, well-fed lower GI.

April 21, 2015

Worth Fermentioning: A Review of Fermentation Vessels

To successfully ferment vegetables one must obtain a vessel. Here at Olykraut, high-grade stainless steel vats hold up to 800 lbs. of organic cabbage and house the microbe community that carry out fermentation.


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Background illustration by Nikki McClure.