by Danielle Woodward
The process of fermenting foods has been around for thousands of years. Kaylyn Keane’s Lost Art Cultured Foods details a delicious way to incorporate beneficial live cultures into the everyday diet.
Keane’s interest in fermenting foods began while she was working on a food-waste reduction program while living in Australia. While abroad, Keane soon discovered the health benefits of krauts for herself and wanted to share her passion. Upon her return to the Ocean State three years ago, the RI native knew she wanted to run her own business applying her learnings from Down Under — thus Lost Art Cultured Foods was born. Lost Art’s sauerkrauts and cultured veggies are hand-crafted in Cranston. They are organic, gluten free, raw and vegan.
The ingredients are simple — local, organic veggies, sea salt and spices. The health benefits can go far beyond the rich flavor and crunchy texture. Lost Art’s products use locally sourced vegetables and only the finest spices. Just a fork full is loaded with beneficial live cultures that nourishes the body and promotes good digestion.
All this healthful goodness happens during the fermentation process where good bacteria grows. These good bacteria may improve digestion, boost immunity, and enhance overall gut health.
Just ask the many loyal customers whom Keane’s greets and educates about her kauts at various farmers markets and grocery stores week after week.
The flavors can fit into the everyday diet for just about everyone.
So far, Lost Art Cultured Foods makes five distinct flavors of Kraut.
Caraway and Cabbage is a traditional sauerkraut with hints of rustic caraway. Recipe idea: try on a Reuben!
Kraut-Chi is a unique mixture of veggies with turmeric and toasted Indian spices. It’s delicious on fish tacos.
Beet Kraut is a beautiful and hearty sauerkraut made with earthy local beets. Try a forkful on top a spinach salad with goat cheese.
Chipotle Kruat, the newest flavor, includes ground chipotle and fresh jalapeno chiles. This is the perfect topping to any Mexican fare.
Fennel and Cabbage is a not to-be-missed flavor available annually from June to November. It’s a tart sauerkraut with whole fennel and toasted fennel seed.
Keane offers this advice when incorporating these krauts into a meal: think of it as a complement to your plate, a great way to balance out other flavors and textures in the dish.
Lost Art reaches wholesale buyers like fine retailers across Rhode Island and the Boston-metro area with help from our Market Mobile wholesale distribution service. Kaylyn also sells her products at local farmers markets, including our Wintertime Farmers Market in Pawtucket.
Photos courtesy Lost Art Cultured Foods on Instagram.
Danielle Woodward is a self-described locavore. She enjoys culinary adventures around Rhode Island and beyond.
