Earlier this year our friends at the successful locally owned sauerkraut business, OlyKraut, won a prestigious Good Food award in San Francisco. Their hugely popular kraut flavor, Eastern European, was given the prize in the pickled foods category. This is how the growing western Washington company describes their winning sauerkraut:
“Eastern European contains green cabbage, onion, apple, carrot, caraway seeds, grapefruit juice, sea salt, and Celtic Sea Salt. This one is delicious and nearly as versatile as the original. The caraway seeds and apple give it a distinct flavor that has made it one of our most popular flavors.”
Locally Grown Sustainability
In their mission statement OlyKraut has explained that they are strongly committed to:
“…producing and selling delicious, nutritious and cultured foods for our community while practicing good stewardship of our land and resources.”
One of the ways that they fulfill this mission is by helping to make fresh healthy locally made food more available to the populace. They also strive to spread the word about the many benefits of fermented foods. I have been consuming their wonderful kraut ever since I had a massive cancerous tumor removed from my body a couple of years ago, and I have never felt better.
OlyKraut co-founders Summer Bock and Sash Sunday, as well as two dedicated employees, Alexia Crousnillon and Nate Massé, traveled together to California to receive this public acclaim, which they richly deserve. Congratulations to all of the hard-working diverse folks who grow the organic produce, make and locally distribute the fermented deliciousness that is OlyKraut, the best tasting and most addictive sauerkraut that I have ever had the pleasure of eating.