Those who wrinkle their noses at sauerkraut because they have only tried the slimy, commercially canned versions may want to give this traditional condiment another look. Naturally fermented foods such as sauerkraut and kimchi are making a comeback as people rediscover the intense flavors and health benefits. Jeff Ziebelman of Zymbiotics, LLC fermented foods offers his own appealing versions.
It began when Ziebelman’s girlfriend, Betty Holloway, a registered dietician, learned of kimchi through a family friend of Korean descent. After helping the family make a batch of the cabbage-based dish, Holloway became intrigued by the salting process involved in fermentation and how it enhanced the flavors of the peppers, ginger and scallions in the recipe.
Holloway, further inspired after meeting food author Michael Pollan, from whom she learned more about health benefits of fermented foods, began making sauerkraut in March 2014. Ziebelman tried it and was hooked, and soon they started turning it out in large batches. It was a hit with family and friends.
Eager to promote a product that people like and that is also good for them, Ziebelman, who has a sales and marketing background, had Holloway help him develop a line of sauerkraut to sell. She researched recipes and books, while he experimented with different textures until he achieved a desired crispness of the vegetables.
The result was Jeff’s Zauerkraut, a tangy and colorful blend of red and green cabbage, carrot, onion and garlic. Jeff’s Zimchi, his version of kimchi, and Jeff’s Ginger Zarrots—carrots with ginger and sea salt—soon followed. All products are naturally fermented to attain the highest prebiotic and probiotic nutritional value.
Ziebelman introduced the line of fermented foods under Zymbiotics, LLC in June 2014 at the Fox Point Farmers Market. Since then, business has rapidly grown, and he now rents commercial kitchen space from Klasiana Pizza in Cudahy. Mammoth Produce, in Randolph, Wis. provides most of their vegetables.
“Cabbage is high in vitamin C,” Holloway explains. “The fermentation process helps break it down and increase the bioavailability of the vitamin.” The prebiotic and probiotic elements in fermented foods also promote healthy micro flora that aids in digestion.
Ziebelman and Holloway educate their customers at farmers markets, in-store demonstrations and through classes. “In addition to being healthy, you also have to have a culinary component,” Ziebelman said. While a common use for sauerkraut is a sausage topping, other uses for Zymbiotics fermented foods include salad topping, soups (although Holloway noted that heat will kill the beneficial bacteria, but the flavor will be retained), sandwich topping and in smoothies. The juice from the Zauerkraut or Zimchi can also add zest to a Bloody Mary.
Jeff’s Zauerkraut, Zimchi and Ginger Zarrots are available at Good Harvest market in Pewaukee, Woodman’s, Outpost Natural Foods locations and smaller specialty shops such as Metcalfe’s Market in Wauwatosa and Layton Fruit Market in St. Francis. Prices range from $6 to $8 per jar. Ziebelman is in the process of arranging stands at outdoor farmers markets for the 2015 season.
