choucroute garni

Fig. 1. After daylight fades, meat, potatoes and sauerkraut sustain on the longest nights of the year.

The eve of the shortest day of the year calls for slow-simmering pots. Butter. Onions and russet apples. Red cabbage sauerkraut, sour spiced beets, red wine, vegetable stock. Salt and pepper. In that order. Boiled special potatoes from Patrice at la société des plantes + more butter and dill. Spicy smoked sausage with mustard. You're ready for anything.

Holiday Puces Pop and a special announcement!

Elves have been working away in the 100%ferments kitchens... Come taste their new wintery creations! Sour spiced beets, zesty salt-cured lemons, winter kimchi, horseradish sauerkraut and all of the old standards are back for another round of Puces Pop!

And, an important announcement:

Introducing the "Culture Club" Pickle/Kraut Share!

Sign up to:

• Receive one jar (500mL) of lactofermented vegetables per month, from January to May – five different blends artisanally made from seasonal Québec vegetables, spices, and creativity. Pick-up in the Mile End, on the second Monday of the month. Starts January 9!
  
  
• Participate in a hands-on workshop where we will discuss different methods of vegetable fermentation while we make two different vegetable blends that you will take home with you. Date to be determined – in February or March.
  
  
• Support a young entrepreneur who looks forward to growing her business while working with local producers, seasonal produce, and traditional and multicultural methods.

This is a great deal for $45! There are only 40 spots, and it all starts January 9th!

To sign up, email haley[at]100ferments[dot]com