Scotty’s Stout Sauerkraut, Kimchi, Fermented Vegetables, and Naturally Carbonated Tonics are living foods teeming with beneficial bacteria. I ferment in small batches using ceramic crocks specially glazed for fermentation. When jarring all care is given to preserve the living bacteria, I do not pasteurize or add preservatives. This ensures that my products arrive in your kitchen in the same condition as when they left their crocks. Crisp and delicious, my fermented foods are naturally sour without vinegar.
I carry four different flavors of sauerkraut: caraway seed, garlic, red cabbage with caraway seeds, and green apple.
-The caraway seed sauerkraut is a traditional way of serving sauerkraut which is both delicious and good for you. Caraway seeds add just a touch of bitterness which complements the sour flavor of the sauerkraut. Caraway seeds have also been found to be beneficial as a digestive aid.
-The garlic sauerkraut is strong, the garlic flavor is amplified during the fermentation process which makes it my boldest selection.
-The red cabbage with caraway seed sauerkraut has a beautiful red color and is packed with vitamins and minerals.
-The green apple sauerkraut is the most sour of all my flavors. Fermentation consumes the sugars out of fruits and vegetables and this is what makes them sour. The apple flavor is subtle as the sugars of the apple are mostly converted and this is why its more sour.
Kimchi is the national food of Korea. Both spicy and sour, kimchi combines hot crushed pepper flake with fermented vegetables. I make my kimchi with less gochugaru(the hot spice used in kimchi) and a longer fermentation. This makes it less hot and more sour. Ingredients include: napa cabbage, daikon radishes, carrots, onions, green onions, ginger, garlic, gochugaru, and rice porridge. I have three different kimchis: traditional with fish sauce, vegetarian without fish sauce, and kraut-chi which has all the vegetables of kimchi but no hot spice or fish sauce.
The traditional kimchi contains fish sauce, this gives it a unique umami or savory meaty flavor.
The vegetarian kimchi has all the ingredients of the traditional but without the fish sauce. Perfect for those who do not prefer the unique taste of fish sauce or do not eat animal products.
The kraut-chi or white kimchi has all the vegetables of kimchi and nothing else. No gochugaru, no fish sauce, and no rice porridge which is used as a mixing agent for the hot pepper flakes in the other kimchis. This kimchi without the characteristic hot spice allows you to taste the layers of kimchi. The more subtle flavors of the garlic, ginger, radishes, onions, etc. are on full display for the taste buds to savor.
The fermented vegetables include various seasonal veggies and rotate through out the year based on availability. I add sea salt and non-chlorinated water as well as various spices depending on the vegetable. At any one time you can find between 4 and 6 different options.
At this time I have: green beans, okra, cauliflower, kirby cucumbers with dill, and a mixed veggie jar of carrots, onions, and jalapenos.
My ginger ale is a real fermented tonic full of beneficial bacteria. This means it is a soft drink not a soda. The two terms are used interchangeably today but they refer to different things, soda refers to carbonated water and soft drink refers to alcohol content (soft drink vs. hard drink). A soft drink is a fermented beverage that is stopped as soon as the conversion of sugars to alcohol begins. This leaves around 0.5 percent alcohol, which is considered non-alcoholic, but leaves most of the sugars intact. The beverage is then bottled where it naturally carbonates. Once carbonation achieves 20-30 p.s.i. it is refrigerated to stop the process.
My ginger ale contains non-chlorinated water, sugar, ginger, and lemon. It is made with a ginger bug starter and after fermentation contains about half the sugar of a standard soda.
At room temperature my ginger ale continues to carbonate. For this reason I sell my beverage with a cork top so that the bottle does not explode! On a hot day you will need to take the cork off and put it back on about every 30 minutes to relieve pressure. Once refrigerated, however, they remain stable.
I make all of my sauerkraut by hand, and love meeting the people who enjoy it. That’s why I setup shop at farmer’s markets and other venues all the time! If you want to know where I’m handing out jars on any given day, follow me on any of my social media accounts to find out! Feel free to shoot me a message too. I always want to hear what people think about my stuff!
Saturday 9:00am – 1:00 pm
Tomball Farmer’s Market
205 W. Main St., Tomball, TX 77375
Saturday 8:00am – 12:00pm
Urban Harvest Farmer’s Market at Eastside
3000 Richmond Ave, Houston, TX 77098
My name is Scotty Sheridan and I make the most delicious and nutritious sauerkraut available on the planet. The only way to get sauerkraut as good as mine is to make it yourself.
A while back a friend suggested I make my own sauerkraut at home. I was having some problems with my gut and my friend said that homemade sauerkraut was the cure-all for gut issues. My friend was quick to point out that this is not the same stuff as the sauerkraut in the store, sauerkraut you make at home is fermented without vinegar and is filled with living bacteria. I decided to try it, mostly because I love sauerkraut. After a couple of attempts, I turned out a decent batch. I was blown away. It was more crisp and more flavorful than any sauerkraut I had ever had. Long story short, I started a business selling real fermented sauerkraut.
Scotty’s Stout Sauerkraut is filled with beneficial pro-biotic bacteria. It has never been pasteurized or had any preservatives added. I ferment locally sourced vegetables when available in specially designed ceramic crocks for a period of one week to three weeks depending on the product. Because I sell a living product I only distribute to the greater Houston area. Sorry, I do not ship at all.