Julie O’Brien of Firefly Kitchens in Seattle wants to “put the sexy in sauerkraut.” She says: “It’s everyone’s goal to make their meals look beautiful and taste beautiful, but wouldn’t it be great if somebody also felt good after eating what they make? By tossing in a dash of kraut, you’re getting that digestive boost and support, so you’re not hung up on the couch in sweatpants after eating a big meal.” O’Brien began fermenting 14 years ago after fermentation piqued her interest during a nutrition program. The high density of micronutrients in fermented foods originally appealed to her. She’s survived the unstable Seattle food scene by championing the traditional food craft.
Read more (Seattle Pi)