Krispi Kraut Sauerkraut
Fermented foods are a hot health topic for good reasons. In the past, the beneficial effects of fermented foods on health were unknown and people primarily used
fermentation to preserve foods, enhance shelf life, and improve flavor. Fermented foods became an important part of the diet in many cultures, and over time fermentation came to be associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest.
During fermentation bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Eating foods, like sauerkraut, yogurt and kimchi, packed with probiotics is one way to boost gut health.
After the Second World War, Clarey and Paul Rhodenizer started Lanticloch Farm milking cows and growing cabbage at the very end of Second Peninsula. The market for cabbage became a bit slow so they learned how to make sauerkraut from two older gentlemen who made sauerkraut in wooden puncheons and barrels.
Paul started making sauerkraut with his dad and nephew, Kevin Rhodenizer while his son Glenn worked at the farm and helped with the sauerkraut when needed. They sold the sauerkraut locally and people picked it up at the barn. In the mid-seventies they built the Krispi Kraut Sauerkraut facility at 10245 Hwy 3 Lunenburg, and it is still being used today. Kevin continues working two mornings a week and has passed on his knowledge and experience to Glenn's family. Jessica now manages the plant, and her brother Justin does direct store delivery. Most of the family helps in the plant and on the farm growing the cabbage. The dairy farm supplies the land and manure to grow and fertilize the cabbage and in turn the cows eat the trimmings from the cabbage.
