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Best of Cleveland 2014: Kraut


Kraut

We have one message to Cleveland's culinary folks: Don't stop pickling. Thankfully, Cleveland Kraut co-owners Drew Anderson and Luke Visnic have no plans to do so. Along with a growing farmers market presence, the pair's kraut is cropping up at spots such as Jukebox and Sterle's Country House. Their Roasted Garlic Kraut ($4-$13), fermenting a mix of raw and roasted garlic, green cabbage, salt and butcher's cut black pepper over three weeks, is a must-have. After starting their sauerkraut venture at the Cleveland Culinary Launch & Kitchen last fall in small batches of 150 pounds, Anderson and Visnic are now processing more than 500 pounds of shredded cabbage a week. With a reformulated red cabbage kraut called the Beet Red (beets and carrots instead of brown sugar), Curry Kraut, a classic caraway kraut, and the ever-spicy Gnar Gnar, this fermented goodness is ready for the big time. "Routinely, we'll take a sample, and we'll look at each other and just go, 'That's some damn good kraut,' " says Anderson.
facebook.com/clekraut

Food

Breakfast Sushi

Wings

Popsicles

Tasting Menu

Breakfast Spot

Fried Plantains

Best of the Best: Cheese

Mexican Pierogi

Tasso Ham

Liquid-nitrogen Ice Cream

Lobster Nachos

Bento Box

Food Truck with a Conscience

Alcohol-infused Truffles

Mobile Cooking School

Stromboli

Burger Comeback

Craft Beer Doughnuts

Calamari Fries

Corn Dogs

Riverfront Restaurant

Best of the Best: Pickles

Extreme Pizza

Kraut

Oddities

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Readers' Picks

best of cleveland

12:00 AM EST

September 21, 2014

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