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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.

April 21, 2015

Recipe: Sassy Egg in a Basket

Sassy Egg in a Basket

             I love to re-mix mundane breakfast ingredients into visually appealing, fun, and tasty works of art; this recipe was inspired by an Instagram picture- or two. It pairs really well with Olykraut’s Spicy Garlic kraut to make a hearty and comforting breakfast; honestly, it would pair well with any of Olykraut’s ferments-what doesn’t go well with bacon? I hope you enjoy this recipe as much as I did!

 

 

 

March 25, 2015

Recipe: Kimchi Pancakes

We adapted this recipe for kimchi pancakes and used our Spicy Garlic sauerkraut in place of kimchi. It's delicious!


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Background illustration by Nikki McClure.