Salt and Savour's founder David Edmondson returned victorious from Friday's Good Foods Awards gala in San Francisco with a medal recognizing his newest product, Apple Ginger Sauerkraut, in the contest's pickle category.
His sauerkraut is organic, and it’s made in Dunsmuir. Cabbage, apple, ginger, spices and salt – that’s it. And the taste, according to the judges for the national Good Food Awards, is a cut above.
Salt and Savour’s founder David Edmondson returned victorious from Friday’s Good Foods Awards gala in San Francisco with a medal recognizing his newest product, Apple Ginger Sauerkraut, in the contest’s pickle category.
The sauerkraut was one of five pickle winners in the western region, selected from 17 finalists. The other winners included three products from Hawaii and Wise Goat Organics’ Super Green Kraut, made in Hollister, according to the Good Foods Awards website.
Salt and Savour was founded by Edmondson in 2013. “I fell in love with homemade sauerkraut about eight years ago and just had to learn to make it myself,” Edmondson said. It got “a little out of control” and he soon moved production out of his house and began selling his sauerkraut at farmers markets. It is now carried in approximately 25 retail locations from Southern Oregon to Sacramento – and after the weekend’s festivities, Edmondson hopes to have picked up a few more wholesale accounts.
The Good Food Awards recognizes companies that are producing food that’s good for both consumers and the environment, “favoring practices that build soil health for generations to come without the use of pesticides and herbicides,” according the foundation.
Categories include beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains honey, pantry, pickles, preserves, snacks and spirits.
The 2020 winners come from 38 states, Washington, D.C. and Guam, according to a Good Foods Award press release. Edmondson’s sauerkraut rose to the top amongst 1,835 entries in a blind tasting with 252 judges held in September, 2019. The product then underwent a rigorous vetting process to verify it was not only exceptionally tasty, but met the sustainability and social responsibility criteria required to become a Good Food Award winner.
Edmondson said the ceremony took place Friday night, Jan. 17 in the Herbst Theatre in San Francisco’s War Memorial Opera House, featuring talks by Dolores Huerta, co-founder of the National Farmworkers Association; Alice Waters, chef/owner of Chez Panisse in Berkeley, and who is also credited with pioneering California cuisine; and Michael Pollan, professor and author of several food related books including “The Botany of Desire” and “The Omnivore’s Dilemma.”
From the award ceremony, we proceeded to the after party held at Airbnb headquarters, just over a mile away. Approximately 900 guests were at the after party and catering included food and drinks from many of the finalists and award winners.
“On Saturday, we moved to City View at Metreon for the Good Food Mercantile, an industry trade show where the food producers were able to meet and pitch to potential buyers. Salt and Savour got good response and I expect to pick up some wholesale (grocery store) accounts,” Edmondson said.
On Sunday, all the award winning producers were able to sell their winning products at the Fort Mason Farmers Market, Edmondson said.
“I’ve had a lot of experience selling direct at farmers markets. This was a successful event, allowing me to recover some of the money spent on travel expenses for the weekend.”
Sauerkraut is made with cabbage through a process of bacterial fermentation and is thought to improve gut health. Rich with probiotics and vitamins, sauerkraut also contains dietary fiber which aids digestion, balances blood sugar and can help lower cholesterol.
‘While I started eating sauerkraut for the probiotic health benefits, what hooked me was adding this element of sour (sauer) to meals and how it just seemed to improve and enhance nearly every meal,” said Edmondson. “Our taste buds pick up five tastes: sweet, sour, bitter, salt, and umami (think of meaty, brothy, savory, foods – we use the term ‘umami’ because it was isolated by a Japanese chemist).
“I think of these five tastes as ‘elements’ of taste, so in order to get a full flavor from a meal, you need to include all of these,” Edmondson continued. “And I didn’t just make this up. There was a famous French Chef from the late 1800s, Auguste Escoffier, who included all five elements in his dishes, and that was before we had even isolated umami as a distinct taste ... I have it with eggs for breakfast, it’s great on potatoes, tossed in salads, added to soup, topped on sandwiches, tucked into tacos. I realize I can sound a bit over-the-top with my love of sauerkraut but it’s genuine. I wouldn’t have started this business without this passion.”
Salt and Savour sauerkraut comes in five distinct flavors: classic caraway seed; horseradish; red cabbage and ginger; apple ginger; and garlic dill.
Salt and Savour products can be found locally in Mount Shasta at Berryvale and Mt. Shasta Supermarket; in Weed at Montgomery’s Meat Company; in Dunsmuir at Dunsmuir Supermarket and Manfredi’s; in McCloud at McCloud Market; in Yreka at Miner Street Meat Market and Nature’s Kitchen; and in Etna at Rockside Ranch.
For more information about Salt and Savour, go to www.saltandsavour.com.