Chef Aric Attebery emphasizes fresh, locally sourced ingredients at Fountain Grains & Greens, creating dishes like his unique sauerkraut salad that showcases the best of seasonal produce.
Attebery expresses his preference for cone cabbage over standard green cabbage for its excellent texture, saying, 'This particular cabbage is really hearty and has a great crunch, and it holds up really well to fermenting.'
The addition of surplus beet stems in his sauerkraut salad brings a thicker crunch, making it a refreshing complement to his grilled-steak grain bowl while also being a stand-alone dish.
To ensure freshness, Attebery recommends storing the sauerkraut in the fridge for up to a year and the finished salad for up to a week, emphasizing careful storage techniques.
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