I have a new relationship in my life — with sauerkraut. For most of my life, I avoided it. When family members would pile it onto a hot dog or a corned beef sandwich, I would feel disgust. To me, it smelled a lot like dog or kid vomit — and as a dog lover and a parent, I have cleaned up enough barf.
Then something changed my mind.
Last Christmas, one of my grown-up kids curated a gift basket for me. It was not one of those cellophane wrapped, big box purchases piled high with extra paper to look larger than it was. No, it was a beautiful woven-rope basket filled with personal-care and specialty food items, all sourced locally and chosen just for me.
One of the items was a sealed jar of small-batch beet sauerkraut that, I confess, sat in my pantry for several months. Then one day I was looking for something to add crunch to a roast beef sandwich and I tentatively opened the jar. No whiff of vomit. I tasted a micro bite. It was good.
I realize now that I had only ever tried commercial sauerkraut, the type you buy in big jars with big brands on the labels. So when I found Thistle Hill Farms sauerkraut at the Downtown Farmers’ Market, I bought a small jar and tried it. Delicious. I pile it on sandwiches and sometimes I just scoop out one bite of it when I have the fridge door open. I’m hooked.
You store it in the fridge — it’s not shelf stable — but it will keep for several months in the refrigerator. I prefer the dill and garlic, but Thistle Farms makes a turmeric and ginger variety, as well as regular sauerkraut.
The downtown market’s last day is October 10, but you can find Thistle Hill at the Strathcona market all year long.
Downtown Farmers’ Market
Downtown | 104 Street, between Jasper Ave and 102 Ave | Saturdays, until Oct. 10 | edmontondowntown.com/farmersmarket
Old Strathcona Farmers’ Market
Old Strathcona | 10310 83 Ave NW, Edmonton | Saturday and Sunday, all year | osfm.ca
