Home fermentation has officially blown up, with sauerkraut taking center stage as the garnish-du-jour in hip homes and restaurants. Spotted: as a side at popular Brooklyn barbecue joint Fette Sau; at a sold-out sauerkraut-making class taught earlier this month by Boing Boing founder Mark Frauenfelder at Machine Project in Echo Park, Los Angeles; housemade and served in choucroute garni at farmstead-chic Prime Meats restaurant in Brooklyn; and in a written homage included in the last issue of Diner Journal (article not online), the ’zine put out by Brooklyn restaurant Marlow & Sons.

You can make your own sauerkraut with CHOW, or (if you live in NYC) attend a fermentation class on October 3 in the Village.

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