News
Seattle Weekly: Firefly Kitchens Turns Cabbage Into Gold
Posted on February 13, 2012 in News
​Firefly Kitchens last month won its second consecutive Good Food Awards gold medal, distinguishing itself in a category that seems deceptively simple to master.
As satirized on this season of Portlandia, an increasing number of wannabe artisans are fermenting and pickling, drawn to the technique by extraordinarily low overhead costs. Sauerkraut producers don’t need a herd of goats or an expensive German-made copper still: A start-up requires only a bin, cabbage, salt and a sharp knife.
Although there are very few variables with which sauerkraut makers can tinker, Firefly’s co-owner Richard Climenhage attributes his company’s win to cabbage quality; salt selection and patience. Firefly’s Cortido sauerkraut – a blend of cabbage, onions, carrots, jalapenos, salt, oregano and red chili peppers — was one of eight artisan products honored in a contest which drew more than 900 entries.
