Portland is such a paleo-friendly city. We have a paleo food cart (with two locations!). We have Salt, Fire & Time. We have grass-fed beef and farm-fresh eggs at the ready. Portland Community College offers a paleo cooking class through its community education program. And now, New Seasons Market is totally getting on the paleo bandwagon too -- a few months ago, I noticed some paleo cookbooks on the shelf, along with an endcap display of paleo resources. And just this week, they had a paleo class on their events calendar: Modern Morsels For Your Paleo Holiday. I decided to check it out.
The class turned out to be more of a paleo store tour -- not exactly what I was expecting. Based on the title and description, I thought they would be talking about holiday recipes. That's OK, though, because I still learned a few things and I had the opportunity to try a few products that I've been curious about but hesitant to purchase because of the high price tags. Like SeaSnax. And Kaia sprouted seeds. And my favorite, Curious Farm sauerkraut (we didn't actually try this one during the tour -- but the class instructor, Leah, talked about it which piqued my curiosity).
I've never really been a sauerkraut fan, but lately I've been hearing so much about its health benefits. I've also learned that there's a big difference between the sauerkraut sold in the canned food aisle and the live-cultured version. Making my own would be the ultimate goal, of course, but I also wanted to find out if I even liked it before investing time into such a project (I kind of assumed I wouldn't like it). So, I forked over the $10.99 for Curious Farm's leek-horseradish variety.
Today we opened the jar, obliterating all of my preconceived notions about sauerkraut. I love it. My 13-month-old loves it, too -- she keeps asking for more. I even caught her licking the sauerkraut juice off of her high chair tray! Carl's on the fence, but I think it will grow on him. As for me, I'm hooked. Time to educate myself on the art of fermentation.
Do you like/make sauerkraut or other fermented foods? What are your favorites?