Breaking news: Live-Fermented food can actually taste good. If your last experience with fermented fare involved your mom forcing sauerkraut on your plate as a child (and you may or may not have fed it to your dog), it just may be time to give it another go. By using Colorado-grown produce, simple recipes and live-fermentation, we are able to preserve the honest flavors and textures of our local agriculture all the way to your plate!
For the past couple of years, the top-secret pickle team at MM Local—think Bill Nye meets Michael Pollan over lunch with Alice Waters—has been developing fermented products with a local and delicious flair. We’ve had a lot of fun finding creative ways to preserve Colorado produce so that we can eat healthy, local food year round.
Our beloved krauts, kim chis, and (new!) hot sauces are rich with probiotics, meaning they are full of live enzymes that benefit our digestive health and immune system. The fermentation process not only preserves the vital nutrients of our food, but also helps break down the glucose, making it easier to digest as well. Probiotic ferments like our Live & Local line have even been linked in recent studies with helping to regulate appetite and stabilizing metabolism. The rich probiotic communities in live-ferments—traditional in almost all human cultures—are thought to be one of the most effective contributors to a healthy human microbiome. In his New York Times Bestseller, The Art of Fermentation, Sandor Katz shares, “The bacteria we ingest have elaborate interactions with our intestinal microbiota and the mucosal cells lining our digestive tracts, provoking multiple beneficial immune responses.” We loved this NPR article and this Michael Pollan New York Times story about the health benefits of probiotics and the microbiome.
MM Local has sold variations of kraut and kim chi in years’ past, but now, just in time for picnic season, we’re adding three vibrant Live & Local products: Red Cabbage Kraut—and from our brand new hot sauce line—Chile Verde and Spicy Mustard.
Our bright new kraut is made with organic red fall cabbage and fermented with sea salt for a rich, sweet and tangy flavor. Add a splash of color to a hors d’oeuvre or charcuterie plate, top off a brat or burger, or enjoy as a simple, crunchy side dish (try one of these fun, unique recipes). The new Live & Local Hot Sauces use naturally occurring lactic acid to stabilize and preserve that produce, avoiding nutrient-depleting vinegar and pasteurization. The Colorado staple, Chile Verde, is made with a fiery mix of Colorado grown peppers, and the Spicy Mustard is a blend of mustard varietals akin to a horseradish or oriental-style mustard. Turn up the heat on your stir-fry, potato salad or baked salmon with one of the new bold hot sauces.
Get live and local this spring! Our new products can be found in the cooler/dairy section at most of our retail partners and at Farmer’s Markets including Boulder Farmer’s Market, Cherry Creek Farmer’s Market and Old South Pearl Market (beginning May 14th).