
Years ago at Rainbow Grocery in San Francisco I got seriously addicted to an artisanal sauerkraut made by a company called
Cultured. I jokingly referred to it as crack as it made it's way on top of my toast, tossed into my salads and stirred into my stews. When I introduced my friends to this amazing sauerkraut they too would promptly get addicted. I then moved to Brooklyn and sadly found that this sauerkraut was unavailable in my area. Soon after, I ended up reading
Wild Fermentation by Sandor Ellix-Katz which had a recipe for sauerkraut. I figured I'd give it a go and I was rewarded by deliciously complex kraut that was laughably easy to make and unbelievably affordable. How did it take me this long to make homemade sauerkraut? And why wasn’t this magic condiment more popular? Is it because no one knew how truly amazing it was?