Ep. 175: The Sauerkraut Scoop

Fed+Fit Podcast show

Summary: On today's episode, I'm talking with the founder of Farmhouse Culture, Kathryn Lukas all about the sauerkraut scoop!<br> <br> <br> <br> We're back with our 175th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes!<br> <br> Find us HERE on iTunes and be sure to "subscribe."<br> <br> <br> <br> <br> Episode 175 Links<br> <br> To order Farmhouse Culture products online or find a retailer near you click HERE.<br> To pre-order Kathryn's upcoming book, The Farmhouse Culture Guide to Fermenting: Crafting Live Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha click HERE.<br> <br> Episode 175 Sponsors<br> <br> Lorissa's Kitchen - for 20% off on Amazon, click HERE and use code "20OFFLK"<br> <br> Episode 175 Transcription<br> <br> Cassy Joy: Welcome back to another episode of the Fed and Fit podcast. I am your host, Cassy Joy Garcia. And today is a very special interview. I’m so excited for you to hear from the incredible Kathryn Lukas. She is the founder of Farmhouse Culture. And I’ll be you’ve heard of them before. If you haven’t; if you don’t have something already tasty in your refrigerator right now. I’m really thrilled to hear from her today, but just to tell you a little bit more before she introduces herself more thoroughly.<br> <br> Kathryn is, like I said, the founder, fermented food leader of Farmhouse Culture. Which is a company started in 2008. She has a rich knowledge of the fermentation process. It started with her love of fresh sauerkraut. Farmhouse Culture is known for it’s organic, probiotic rich offerings like kraut, gut shots; I love those. And fermented vegetables.<br> <br> Lukas’ first book will be released in the summer of 2019. That’s just around the corner. By Ten-Speed press. Oh my goodness. Kathryn, it is such a joy to have you on the show today. Thank you for coming on! <br> <br> Kathryn Lukas: Oh, Cassy, I’m thrilled to be here. Thank you for inviting me. <br> <br> Cassy Joy: Oh my, like I said. We pow-wowed a little bit before I pressed recording. The honor is really mine; I’m thrilled to talk with you.<br> <br> I would love it if you could tell us a little bit more about yourself. And about Farmhouse Culture. And about the big project you're working on right now.<br> <br> Kathryn Lukas: Ok, alright. Well, I’m a California girl who fell in love with a German, and ended up owning a restaurant in Germany and learning how to cook over there. And as a kid, I refused to eat the canned kraut that my grandfather loved to serve every couple of weeks. And I got to Germany, and discovered kraut in a whole different light when a farmer that we bought some of our products from gave me a forkful of fresh kraut from a barrel. Up until that point, even though I knew how to cook, I still didn’t understand that sauerkraut was fermented in a barrel. I just thought it was cabbage in vinegar; because that’s what it tasted like to me.<br> <br> And, when I tasted this fresh kraut, I was blown away. It was one of these moments of just pure love. I couldn’t believe it was the same stuff I had rejected as a kid. So I became fascinated with it. And when I came back to the states, having learned northern European cuisine sort of cooking, to be honest I was a little bored with it. I needed to finish raising my son, also. And I ended up in front of the house management and hated it. I was a food and beverage director down in Carmel, and just hated all of it. I wanted to get back to the kitchen.<br> <br> So I went through a natural chef culinary program, and learned how to ferment. And I remembered that fresh kraut, and it all clicked. And I just went wild. It was like, giving a painter new colors to paint with. That’s what it felt like, having these fermentation flavors. And so, I started fermenting like crazy,