We sarted with cabbage and sea salt for a reason. Cabbage is a reliable vegetable that ferments wonderfully, stores for a long time and indeed, preservation is at the heart of what we try to do at Pacific Culture. Our sauerkrauts range from traditional to untraditional in their formulation, but they are all made using techniques that have stood the test of time.
Our plain sauekraut is anything but that. After 4 or 5 weeks in a stainless steel tank away from light and air, green cabbage and sea salt yields a surprising deep flavor and is crunchy and mouth watering. Our most traditional formulation is also the most versatile.
Tart green apples, juniper berries and caraway make this fall sauerkraut lightly herbal and slightly sweet. A go-to pairing for pork tenderloin or bratwurst. The caraway seeds make it feel right at home on a slice of rye bread.
Apple & Beet
We're getting less traditional here but not straying too far. Granny smith apples, carrots and beets get lightly spiced with caraway to make for a sauerkraut that will get you your daily vegetable servings in no time. Particularly fine in sandwiches.
The least traditional of our sauerkrauts still taste like it was meant to be. The cumin and burdock root steep this sauerkraut in a deep and earthy mystery but coriander brightens the mood quite suffiently. Pair it with mexican food or anything smoked or barbecued.
Not technically a sauerkraut but a good example of how the tradition of fermenting vegetables transcends cultures and sometimes results in some similarities. Commonly known as a Salvadoran accompaniment to pupusas, curtido is a great pairing with spicy or rich food.