Angelica Holstead describes her fermenting business and the values behind it.

So good in grilled cheese

I admit it, I love kimchi with my huevos rancheros and sauerkraut in my grilled cheese sandwiches. I often make these fermented veggies myself, but when I run out, I turn to the raw deliciousness from Angelica’s Garden.

In this Deep Roots Radio conversation, Angelica – herself – describes the journey into the business of creating and selling raw kimchi, sauerkraut and kvass into the natural food coops of Minneapolis and St. Paul, Minnesota, as well nearby Wisconsin. She keeps it local – and raw – to keep nutrition and flavor high.

I hope you enjoy the interview.

Sylvia