Civil Ferments

Civil Ferments

By Megan Barber, Grocery and Wellness Buyer, Merchandising Manager, Co-op Owner

‘Fresh’ is what we think of when we think of healthy eating, but aging is great when it comes to fine wines, some cheese, and fermented foods! Here to help with the fermented products is Civil Ferments: a small local business looking to get great food into Michiganders’ hands! Based in Williamston, MI, Civil Ferments are creating uniquely flavored kimchi and sauerkrauts in varieties like savoy and Ethiopian. (And because this is a Michigan company, Co-op Owners get a daily 10% discount on these awesome products!)

Why eat fermented foods though? They’re packed with great bacteria that help in our natural digestion! This can be especially helpful in the winter when fewer fresh fruits and veggies are making it onto our tables. Try the different flavors on salads, sandwiches, eggs, hot dogs, or straight out of the jar! You can find the sauerkraut in the refrigerated section and the kimchi in the produce department.

Not sure how to get started on adding these fermented foods to your diet? Try making this savory potato salad and topping it with a scoop of your favorite ferment!

Roasted Potato Salad

  • 2 lb Yukon Gold Potato
  • 4 Tbsp Butter
  • ½ Bunch of Radish
  • ½ Medium Onion
  • 3 Cloves Garlic
  • ¼ Bunch of Parsley
  • 2 Eggs (Hard Boiled)
  • 2 Tbsp Apple Cider Vinegar
  • ½ Bell Pepper
  • ¾ tsp Paprika
  • 1½ tsp Salt
  • ¾ tsp Pepper
  • 2/3 cup Mayo

Preheat Oven to 375 degrees. Cut potatoes into ¼ to ½ inch cubes. Spread potatoes evenly onto baking tray and sprinkle with salt and pepper to taste. Cut butter into slices and distribute on top of potatoes (doesn’t have to be covering every inch of potatoes, it will melt and spread out). Place tray in oven for 15-20 Minutes, stir, bake for another 10-15 minutes. Let potatoes cool in the fridge.

Boil enough water to cover eggs, when at a rolling boil; add egg. The water may stop boiling, if that’s the case once it does come to a boil again; turn off heat and put a lid on pot(if that’s not the case turn heat off right away). Eggs will be done in 13 minutes. Place under cold running water, and peel when eggs are cooled. When eggs are cooled dice and add to mixing bowl.

Cut radish into small cubes, add to mixing bowl. Dice onion, add to mixing bowl. Mince garlic (garlic press), add to mixing bowl. Chop parsley, add to mixing bowl. Optional: If using bell pepper, dice and add to mixing bowl. Add salt, pepper, and paprika to mixing bowl. Add potatoes to mixing bowl and toss all ingredients together. Add mayo to mixing bowl and combine until everything is coated well. Serve and top with preferred fermented veggies!

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