The brine is fine: Local Culture Live Foods Market opens in downtown Grass Valley
Cristina Africano and Chris Frost-McKee think people would be happier if they ate a little bit of sauerkraut each day.
Taste This! – Local Culture Krauts
For this week’s culinary adventure, Donna Britt takes us into Sarah Frost-McKee and Paul Trendler’s local kitchen, where fermentation is happening and where old-fashioned sauerkraut is getting a delicious modern twist.
Not Your Grandma's Sauerkraut...
Sarah Frost McKee and Paul Trendler spend a lot of time these days in their local kitchen shredding cabbage, mixing it with salt and other spices and then putting it into barrels to ferment. It's an old-fashioned process turning out kraut with a delicious modern twist.