Getting Wild with Wildbrine's Fermented Foods!

What started as a hobby and a charitable deed turned into a full-fledged business…

About six years ago Rick Goldberg (the now co-founder of Wildbrine) was volunteering at Ceres Kitchen in Sebastopol, CA. The Ceres Community Project is basically what I wished I had the opportunity to be a part of when I was a kid:

Teenagers are mentored by local chefs in the arts of cooking – but not just any meals – they cook with nutrient-rich, healthy foods.

And what do they do with the bounty of their labor? They deliver it to local cancer patients (about a week’s worth of meals per delivery). 

A post shared by Ceres Community Project (@cerescommunityproject) on Mar 14, 2017 at 6:53pm PDT

The sauerkraut is a hot commodity because, as I learned, those going through chemo have altered taste buds, but the kraut is a tasty treat.

Two original Ceres recipes became Wildbrine staples. Arame & Ginger Organic Kraut and Dill & Garlic.Arame is a Japanese sea vegetable packed full of nutritious elements like iron and iodine. The idea of designing each kraut mixture for both taste and nutrition has become the basis of Wildbrine product development. 

​Wildbrine loves to develop new products but a few products that had a cult following over the years have petered out.  So while some new products (like fermented Sriracha) are about to hit the shelves, other products (like fermented pickles) are, for now… shelved. 

I'm the kind of gal who likes to ready my labels so I had some questions for Wildbrine.... 

Q: What’s the difference between home fermenting and commercial fermenting?
There’s not too much difference between at home and commercial fermenting – still made with wholesome fresh ingredients - just more cabbage and bigger vessels!

While home fermenters can let their batch go for as little as three days, commercial fermenters are held to a safety standard requiring a certain PH.

This longer ferment results in a stronger tasting kraut (and in my mind, the more sour the better!)

Q: What’s the difference between the “Organic” product line and the standard product line?
There are currently 4 certified organic products. While the other products aren’t labeled “organic” it doesn’t mean they don’t contain organic ingredients.

Furthermore, cabbage is not on the dirty dozen list; it’s on the clean 15 list.
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Personally, as I’ve stood in the aisles of my health food grocer reading labels, I’ve wondered this. I’ve wondered if I should pay a bit more for the “organic” kraut and what the health considerations are. Now I know… 

I’ve personally tasted a good portion of the product line. Here’s my order of preference...

Fermented Sriracha
Holy Hot Peppers! This is my all-time favorite. Spicy, flavorful and definitely fermented! I’ve added it to tacos and burritos and I would buy it by the bucket.  There are no pictures yet, as my sample came with without labels and you can’t get even get it at the stores yet! These products will probably not be in stores until July or August.
 
Kimchi Sriracha Ingredients : Napa cabbage, chili peppers, garlic, green onions, salt, sea vegetable and ginger for the .  There’s no added sugars, which is unique for a Sriracha.
 
Jalapeno Sriracha Ingredients: Cabbage, jalapeños, garlic, kale, chipotle peppers, salt. 

​Probiotic Salsa Verde
I aim to work fermented foods into every meal, and this salsa accoutrement makes that endeavor much easier. I personally rate this product as more flavorful than spicy, and definitely tasting fermented!  

A post shared by Lori Stevenson (@accidentalblogger) on Apr 15, 2017 at 7:47pm PDT

Ingredients: Cabbage, Tomatillo, Fire-Roasted Onion, Fire-Roasted Anaheim Peppers, Green Onion, Jalapeno Peppers, Garlic, Chipotle Peppers.

You can’t find this fermented salsa at every store, so consider yourself lucky if you can snatch it up at your local establishment. 

Probiotic Kimchi Live Shots

A post shared by Lori Stevenson (@accidentalblogger) on May 14, 2017 at 4:31pm PDT

Probiotic shots are all the rage right now in the holistic community (I think I’m going to take one right now, actually) as you can get a few billion CFU down in a swig.
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Despite the looks of these bottles, they are not meant to be single serving. And while local grocers may place them next to on-the-go kombucha, they’re meant to stay in your fridge for daily sipping!

Citrusy Japanese: The miso harkens to Japan and the punch is felt with horseradish, garlic, and chili peppers.
Zesty Thai: The lemongrass and limejuice make this seem like Thai meal in a chilled bottle.
Spicy Korean Coreen Spice: Bam Pow!!! This is the spiciest, and fullest flavored, of them all! Dominant flavors include sea vegetables and chili peppers. 

Where to find Wildbrine:

Wildbrine's roaming territory may include: Oliver's, Sprouts, Wholefoods, Safeway, Raley's and local markets. 

If you spot Wildbrine in the wild (i.e. your local grocer) feel free snap a photo and tag them on Instagram.  and they’ll likely regram your find.

You can also grab a coupon code for $1 off your purchase at a store near you. 
 
 
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Disclaimer: For the writing of this article I was provided with enough fermented foods to likely last me a year, and as the shelf life is about 180 days, I’m set for a while!