In case you missed it, the Brooklyn Food Conference was a raging success. With thousands of attendees (many arriving by bicycle) and hundreds of workshops, there was more than something for everyone. Whether you were interested in food justice, health and nutrition, food and culture, a multitude of methods of agriculture, the environment, school food issues, cooking demos, and so on, if it had to do with food, it was there. And it was hard to choose!
Much gratitude, then, to those folks who chose to come to The Power of Sour workshop to learn about fermenting sauerkraut. Say it with me, fellow fermenters! Why do we do it? Preservation, Health and Flavor! Our discussion was lively and full of great comments and questions. Have any of YOU made Sweet Potato Fly??
The rockstar kraut starters made a variety of flavors of kraut – curry inspired with tumeric and dried chilies, classic flavors of caraway and fennel and even some dill. The Crock & Jar samples were a hit, especially our new seasonal flavor, Sunchoke Ramp Kraut. And I was glad to hear that after tasting the Crock & Jar kraut samples, at least one person who didn’t think she did, “found out I really like it!”
Another kraut convert. Go tangy probiotic flavor!