Using Kleverbelly

Look, we're not the fermented foods police; you can eat Kleverbelly however you want. It's not complicated and we're not going to pretend it is. Having said that, we've probably  been eating it longer than you have (and if we're wrong tell us about it; we'd like to know!). So if you're new-ish to fermented vegetables -- or coming back to them after a long time away -- below are a couple tips to help you enjoy them. And because these are toppings as well as sides, we made a chart of things we like to pair them with. In many cases, the suggestions came from customers at the farmers' markets who tell us what they put the ferments on.

A few things to know

Live ferments are active in the jar. You might see the lids bulging slightly, or when you open one, you might hear gas escaping. That's carbon dioxide from the fermentation process and it's normal and safe.

Keep it refrigerated. Cold slows fermentation almost to a stop, so your Kleverbelly stays crisp and flavorful for months.

Use a clean utensil every time. Introducing bacteria from a used fork or spoon can shorten the shelf life. Like with any food, trust your gut. If it becomes discolored or tastes or smells off, then pitch it. If you follow the above pointers, we don't even know how long your vegetables could last in the fridge. We make many different kinds at home in addition to what we sell and sometimes eat them more than a year after we make them.

What to eat it with

Any of our products (except maybe Pico) could be a side. Eat them just as they are or add a little olive or sesame oil to the Cabbage-Beet or Classic Kraut. Maybe sprinkle some chopped green onions or nuts on top. 

But we think they really shine when you put them on the foods you already love. Again, the chart below isn't a rule; it's something to get you thinking. Try some of them! The tang and crunch work on a lot more than you'd expect. And let us know at a market or on social media if you have a pairing we haven't listed!

Lemon-Dill on salmon. One of our favorite warm-weather dishes.