Trend: Fermented food finds in Columbus

Staff Writer
Columbus Monthly
Chefs John Franke and Max Rice III making Two Daughters Kimchi

Just like the world of fashion, food trends can be cyclical, and to say fermented foods are having a moment in Columbus is a bit of an understatement. This age-old process of preservation transforms everyday items into delicious and nutritious foods through the natural actions of bacteria and yeast. With the help of local producers who are crafting products worth jumping on this bandwagon for, we're beginning to understand the infatuation. Here are four to try.

Sauerkraut: Krazy Kraut

With a degree in microbiology, Andy Reed is no stranger to the science behind this food. His interests in traditional Asian healing methods and the power of live-culture probiotic-rich foods led him to start his certified organic company, which offers five varieties of fermented vegetable and spice combinations ranging from The Original Dill to Juniper Caraway. Find Krazy Kraut at area grocers including Whole Foods and Lucky's Market.

Kimchi: Two Daughters Foods

Earlier this year, chefs John Franke and Max Rice III discovered a shared passion for Asian cuisine and crafting locally sourced fermented foods. The duo recently began preparing and selling an assortment of foods including kimchi and pickles, which vary in spice level from Regular to sweat-inducing Scorpion Kissed, as well as signature smaller batch products, such as pickled ramps. Find Two Daughters products at Weiland's Market.

Kombucha: Luna Kombucha

When faced with a serious medical diagnosis, Michael Iannarino's gut feeling was not to resort to traditional medicines, but instead to start guzzling nutrient-rich kombucha. Around 2010, Iannarino began marketing his own line of detoxifying fermented teas, which stray from the traditional pungent, vinegary taste traditionally associated with this beverage and present a more Champagne-like bubbliness in flavors such as Guava Jasmine.

Yogurt: Snowville Creamery

More than three years have passed since this beloved local creamery introduced yogurt made exclusively from grass-grazed milk, cream and live bacterial cultures. Delicious varieties such as Lemon-Ginger and Coffee-Cardamom prove happy cows make more than just happy cheese, but owner Warren Taylor isn't stopping there. He possesses a kefir culture from 1978 (yes, you read that correctly) and hopes to add this fermented milk beverage to his lineup soon.