February 24, 2016

By Kate Malin

Lactic acid-producing bacteria are the tiny drivers behind the delicious fermented pickles and sauerkrauts made by the brother-sister team at Pacific Culture. These bacteria ferment fresh fruits and vegetables, preserving them, enhancing the flavor, and delivering a serious dose of gut-friendly probiotics in the process. To find the freshest produce for their bacteria to work on, siblings Amber and Carlos source seasonal, local fruits and vegetables, often directly from the farmers, meaning their produce is often picked and fermented on the same day.

Pickles come and go with the seasons, but Pacific Culture makes sauerkraut all year long. Their Juniper Sauerkraut is a German classic, featuring cabbage and tart green apples paired with juniper berries and caraway for a bright kraut with serious zest and crunch. Not only is the green cabbage that makes up the bulk of this recipe loaded with vitamins, the probiotics in this and all Pacific Culture’s krauts aid in digestion. Amber suggests eating Juniper Sauerkraut on grilled or roasted meat with potatoes for a hearty pairing or adding to a salad or sandwich to add punch to a lighter meal.

Pacific Culture Juniper Sauerkraut is available at pacificculture.com and in stores across California. Pacific Culture is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.

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From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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