By Kate Malin

Fermented foods, like the krauts made by Blue Bus Cultured Foods, are a fantastic and delicious source for a plethora of beneficial vitamins including B, C, and K, are high in calcium and magnesium and are a great source of iron, fiber and manganese. These live krauts are also loaded with lactobacilli and other helpful bacteria, which aid in digestion and nutrient absorption. Using mostly organic produce they have grown themselves, Blue Bus chops scrubs, and peels all their ingredients by hand then ferments each batch of vegetables for four to eight weeks to develop the flavors.

Their Cortido, a take on a popular Salvadorian kraut, is a blend of cabbage, carrots, onion, and garlic, finished with a combination of pepper, oregano, cumin, and turmeric is a spicy and flavorful addition to many dishes. While it is traditionally eaten on pupusas in El Salvador, it is perfect as a topping for tacos, burritos, rice bowls, and sandwiches, punching up the flavors of a nearly endless list of foods.

Blue Bus Cultured Foods Cortido is available in stores across the Pacific Northwest. Blue Bus Cultured Foods 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.


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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