Kraut, kimchi & other ferments

Fermented vegetables this week come from two local producers. Hosta Hill produces bold, vibrant, and healing foods from Pittsfield, MA: • The crimson kraut is a simple lacto-fermented kraut featuring red cabbage and sliced root vegetables • The kimchi is a handmade, small-batch Korean-style mix of veggies — including napa cabbage, daikon, onion, carrot, garlic, ginger — and fish sauce and has the perfect amount of heat, crunch, and distinctive flavor • The gochu curry kraut is a fusion of Indian (curry) and Korean (kimchi peppers) flavors that's warming without being too spicy Hawthorne Valley Farm is in Ghent, NY: • The ginger carrots, a ferment of organic cabbage, carrots, and ginger, are aromatic and flavorful