Fermented Foods to help you Thrive in 2025
Talking sauerkraut at the farmers markets is, by far, the most enjoyable time of the week for us. So many people from all walks of life are tuning into the urgent need to improve health by making better food choices and by ditching the highly processed junk. Our conversations are often personal… getting into topics like which ingredients are on/off their list (either due to personal choice or because they’ve been advised by their healthcare provider) and in what direction do their individual (and family) flavor preferences lead. We have a lot of varieties to choose from; helping folks customize their kraut selection is both fun and rewarding.
One of our fundamental goals in business (and in life) is to promote an eating plan that is focused on nutritional variety. This objective is manifested in our seasonal work where fresh local ingredients are traditionally preserved for enjoyment later. Unique combinations of vegetables, fruits, herbs and spices create unrivaled flavor profiles - we have something for just about everyone. Our commitment to regenerative cultivation and the use of wild fermentative cultures helps to ensure a naturally diversified ecology in all of our krauts. Science is making good progress, but sorting out specific microbial species and their ideal environment for conveying reliable health benefits will take time. In the near term, successful fermentation is achieved when microbial diversity is favored and when these various groups are allowed to work in teams as nature intended; patience and diversity drive the magic. The chemical and biological outcomes produced by combining seasonal ingredients with naturally occurring wild cultures results in the most authentically bold and briny flavors.
Flavor and health benefits aside, helping people make practical modifications to their diet so as to incorporate fermented foods, like sauerkraut, seems to dominate our conversations. Thinking back, there was one question that always came up at every market: “How do I eat this?” So yes, we’re all catching on that change is needed - but few of us are clear on the how to. We’ve learned so much since we started this endeavor. To help you THRIVE in ‘25 we’ve put together some ideas and learnings; ways to think differently about everyday meals - but without adding more work or commitment of time. Adding kraut is easy because we’ve done all of the processing work for you and every jar is ready-to-eat. Our ideas center on adapting what’s already on hand in your kitchen - taking current “go-to” foods from bland to flavorful and from blah to nourishingly complex.
Our TOP 5 TIPS for adding fermented foods to your meal plan in 2025:
Rethink breakfast! Top your eggs with kraut, add kraut to avocado toast, stack your frittatas with kraut, add life to your huevos rancheros. A super easy way to start your day off with fermented flavors that you enjoy.
Embrace quick and healthy snacks! For example: cottage cheese + kraut = protein + vegetables/fiber + gut-loving microbes. Win! Win! Win!
Salads are still King! Raw, leafy, and loaded with fiber, your salad will get even better when you top it with a unique kraut variety. Sauerkraut builds complexity by adding flavor, bioavailable nutrients, and gut-loving microbes and enzymes. No boring salad, no more.
The best condiments are fermented! We’re talking BIG flavor and BIG health benefits. Whether you’re making a sandwich, topping a baked potato or making a quick snack, using sauerkraut in place of the highly processed condiments means eating foods that will truly love you back.
There’s no shame in eating our krauts right out of the jar! Many folks have told us this. Two enthusiastic thumbs-up form me! We’ve done all the work so you don’t have to… the growing, the fermenting and fully preserving these gut-loving foods. So yeah, just open the lid and dive right in!
A detailed summary of the food photos:
Artisan wholegrain toast topped with hummus, feta, and Kres Eastern Roots Sauerkraut (kimchi style).
Leafy green salad with feta, pecans, fresh blueberries and Kres Touch of Pink Sauerkraut.
Sliced apple with fresh ground peanut butter and topped with Kres Fiery Sauerkraut (hot sauce style).
Artisan wholegrain toast topped a spinach egg bake and topped with Kres Red Sauerkraut.
Classic Reuben sandwich with Kres Sauerruben Sauerkraut.
Toasted bagel and eggs topped with Kres Golden Turmeric Sauerkraut and micro greens.*
Huevos Rancheros topped with Kres Spicy Salsa Sauerkraut
Cottage cheese topped with Kres Red Sauerkraut and microgreens - the best fast break snack I know of.
Keto-Reuben made with roasted cauliflower instead of bread and stacked with traditional reuben ingredients like corned beef, Swiss, Thousand Island Dressing and Kres Sauerruben Sauerkraut.
Bratwurst and vegan carrot dogs topped with a diverse array of Kres Sauerkrauts including: Dilly, Carrot & Caraway and Apple Huniper Berry & Garlic. Mix up the kraut varieties for different flavor and nutritional profiles.
Hummus topped with Kres Sweet Ginger Sauerkraut and microgreens.
Fish Tacos with grapefruit, avocado and topped with Kres Fennel & Green Apple Sauerkraut
* To optimize the health benefits of fermented turmeric (curcumin) remember to pair our Golden Kraut with a some sort of fat - you can go super healthy, like with eggs, or super fast, like with cream cheese. We’ve already added the black pepper during fermentation so all you have to consider is the addition of dietary fats to help your body to absorb even more curcumin.
There are so many ways to enjoy sauerkraut. Check out our recipe page for more ideas. Also, stay tuned to our blog; looking ahead, this is where all new recipes will be shared.
KRAUT ON!
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