Kraut & Kimchi

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Kraut & Kimchi: A Cultured Taste Celebration

Cultivate Your Taste for Probiotics

Thursday, July 21, 2016 | 11am to 1pm

Sauerkraut kim chi cover photo

Adventurous food lovers are invited to taste and learn about Mother In Law’s Kimchi and Farmhouse Culture Sauerkraut at Jackson Whole Grocer on Thursday, July 21 from 11am to 1pm.

These artisanal, fermented vegetables are the foods of the moment. Not only are they tasty, they’re good for you. These crunchy, tangy, fresh-tasting ferments are full of probiotics which help digestion and support the immune system.

Kimchi is a preserved vegetable preparation like sauerkraut, and in Korea, is traditionally served among an array of side dishes in every meal. But kimchi is more than just a side dish – its versatility also makes it an invaluable and flavorful ingredient in all kinds of cooking. Sautéed along side pork chops, flank steak tacos, scrambled eggs and added to stews, ramen, sandwiches, kimchi adds layered dimension and flavor.

While sauerkraut is better known than its trendy Korean counterpart kimchi, Krauts from Farmhouse Culture with modern flavor combinations like Smoked Jalapeno and Garlic Dill Pickle revive the soggy canned variety most people are familiar with. Like kimchi, kraut is delicious when paired with sandwiches, salads and soups.

Mother-in-Law Kimchi: is the first brand of artisan kimchi sold in specialty and natural markets nationally and a leading pioneer in fermented foods category. Three varieties in-store:

• House Napa Cabbage: an authentic restaurant recipe based on Mother-in-Law’s House (Jang Mo Jip) in Garden Grove, Calif. established in 1989 with a unique depth of flavor that combines spicy complexity, savory notes and a long finish.

• Vegan Napa Cabbage: is a vegan recipe that has all the zest, spice and deliciousness of the House Napa Cabbage Kimchi, but made without any shellfish or beef stock.

• Muu Daikon: is made using fresh daikon radishes mixed with a special selection of chile peppers and all natural ingredients with a pleasant crunch coupled with a complex chile punch.

Farmhouse Culture Sauerkraut: is raw, organic, tangy and crunchy. Recognized as being on the forefront of fermented and probiotic rich foods, Farmhouse Culture Kraut is organic, non-GMO, plant based and gluten-free. Five varieties in-house:

• Garlic Dill Pickle Kraut: a zesty combination of fresh garlic and dill. Best way to use: anywhere you might use a dill pickle like potato, egg or tuna salad, deviled eggs, hotdogs and burgers.

• Classic Caraway Kraut: is fresh cabbage with crunchy caraway seeds for a snappy, tangy kraut. Great on a Reuben, with dogs and sausage, in turkey stuffing, part of a charcuterie or cold cut platter.

• Smoked Jalapeño Kraut: a blend of oak-smoked jalapeños with cabbage, carrots, onions, and radish with an earthy bold taste. Best enjoyed on a grilled cheese sandwich, scrambled eggs or omelets, quesadilla, burrito or any south of the border dish.

• Horseradish Leek Kraut: a winning combination of nose-tickling horseradish with fresh leeks. Delicious on roasted meats, smoked salmon, grilled vegetables, and tuna sandwiches.

• Spicy Wakame Ginger Kimchi: a full bodied kimchi bursting with flavor. Great in traditional Korean recipes like kimchi soups and savory pancakes.