The brine is fine: Local Culture Live Foods Market opens in downtown Grass Valley

Cristina Africano and Chris Frost-McKee think people would be happier if they ate a little bit of sauerkraut each day.

For the last 15 years or so, Frost-McKee has been a firm believer in the benefits of kraut, a fascination that carried over to his family, who decided to start marketing their fermented foods in hopes of educating the public on the advantageous qualities they possess.

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For this week’s culinary adventure, Donna Britt takes us into Sarah Frost-McKee and Paul Trendler’s local kitchen, where fermentation is happening and where old-fashioned sauerkraut is getting a delicious modern twist.

Sunshine Salsa Kraut Local Culture Krauts

Not Your Grandma's Sauerkraut...

Sarah Frost McKee and Paul Trendler spend a lot of time these days in their local kitchen shredding cabbage, mixing it with salt and other spices and then putting it into barrels to ferment. It's an old-fashioned process turning out kraut with a delicious modern twist. Learn more about Local Culture's sauerkraut in this Taste This! Episode.

Local Culture Krauts KLCC

Bend entrepreneurial couple serves up sweet success...with sauerkraut

A couple in Bend have turned their passion for fermentation into a new business. KLCC’s Brian Bull visits the founders of Local Culture, a pair of teachers that are enjoying sweet success with sauerkraut.

Local Culture Kraut Pizza

School teachers by day, kraut delivery cyclists the rest of the time.

It's been said here before: sauerkraut is the new kimchi, and Local Culture is proof this trend is still hot. The company launched in June, selling out of sauerkraut at their very first farmers market. Pretty incredible results for Sarah Frost-McKee and Paul Trendler, both full-time school teachers.