Please join us at Cheese Plus for their 15th Annual Fall Harvest Festival. A chance to meet Dave Ehreth, the owner and pickle master here at Sonoma Brinery and sample some of his tasty creations. We hope to see you there for this free tasting event on Saturday, October 26th from 11- 3PM!
The traditional fermenting of pickles involved covering baby cucumbers with water, adding salt, and allowing them to ferment at room temperature for several days. When ready, the pickles would be literally bubbling with live bacteria created by the naturally occurring sugars in the vegetables.
Unfortunately, most commercial pickled products (especially sauerkraut and cucumber pickles) are made using vinegar, which doesn’t allow the natural fermentation of the vegetables. In fact, vinegar kills off both good AND bad bacteria.
Sauerkraut is one of the world’s most commonly used fermented foods. Like kimchi, it’s a type of fermented cabbage. It’s even easier to make than yogurt and kefir, because you don’t need a starter culture. The cabbage comes ‘pre-loaded’ with the bacteria it needs to ferment itself.
If you buy sauerkraut in the supermarket, make sure it’s the ‘raw’ or ‘unpasteurized’ form – not canned! Modern production methods mean that much of the sauerkraut you see on the shelves has been stripped of all its probiotic goodness. The food is pasteurized before being canned or jarred, destroying all the billions of beneficial bacteria that it contains. If you can’t find a raw sauerkraut at your store, try local markets or health food stores instead, and look for locally produced fermented foods.
Sauerkraut is highly beneficial for the immune system, providing the nutrients that help your body to fight off Candida overgrowth. In fact, sauerkraut was once used on long sea voyages where vitamin C deficiency was traditionally a problem; it keeps longer than other vegetables and provided a healthy source of nutrients even after many months at sea.
Greetings from the land of pickles and sauerkraut. We've had a few folks ask us how to open our 16 oz container. If you look at the photo, you will see in the bottom left corner, an "open" sign. True, pretty small print! Snap the tab down, that will break the tamper resistant band (put there for your safety) and pull up the lid. To close, palm in the middle, push to snap shut. Reusable, it's dishwasher safe, and BPA free!
Keep the cards and letters coming, we love hearing from you! Jill
Once every decade or so, the Corporate Media and Communications Committee here at Sonoma Brinery™ meets to see if anything technological needs to be upgraded. This year, the Committee decided it was time for a new website. And here it is! Welcome to our new website, your source for all the latest on pickles, sauerkraut and so, so much more! We have real facts, alternative facts, real and fake news. We have it all and hope you enjoy your stay here as much as we love having you.
To begin with, let’s remind ourselves why we’re here at all. As illustrated above, a pickle is a really good thing at just about any point in your life. Here, fresh off of an 800-mile hike, your pickle-meister is as close to nirvana as anyone with a job should get. Ask yourself the question, what else could you possibly eat at the moment you pop over Kearsarge Pass, get picked up by your good friends (Art and Cindy) and returned to civilization for a few days of hot showers and R&R? A stick of cheese? A chocolate bar? Seaweed-flavored popcorn? Not even close. Only a pickle, a really great pickle, can fill that moment the way the Milky Way fills a summer-night sky, the way the football floats into Dwight Clark’s hands in the fabled “Catch”. My friends, it is all about that moment of truth when you realize you are in the presence of the real thing.
So, keep an eye out for this site and we’ll do our best to keep you updated on the latest in pickles, sauerkraut and other important topics and, hopefully, keep you smiling in these times when a smile is worth more than a nickel. See you back here soon!