NH Magazine Story on TheBrineryNH

SOURCE:  There is a certain magic, alchemy, if you will, when some foods are fermented. Grapes become wine, wheat becomes bread, barley becomes beer and cabbage becomes sauerkraut. Lots of synergy going on here and somehow the final sum is better than the original parts. Before you turn the page, yes, fermented vegetables can be exciting, tasty and, maybe even more importantly, a key to good health.

Jeff “JT” Thayer of The Brinery NH in Laconia is a strong advocate of fermented vegetables. He offers for sale a variety of lacto-fermented vegetables made in small batches from locally grown sources. Sure, you can find jars of all kinds of “put up” vegetables on the shelves of local markets, but the really good stuff is not shelf-stable. Thayer explains that, when vinegar and hot packing are part of the process, all of the beneficial bacteria are killed in the process.  READ REST OF ARTICLE