Brassica and Brine in Cooking Light Magazine

Many commercial cabbage condiments get their tang from vinegar and are heat-processed like jam. But for thousands of years, raw vegetables were preserved and flavored with little more than a pinch of salt and a little help from Mother Nature and Father Time. Uri Laio finds satisfaction in merging old-world production techniques with modern flavors to make naturally fermented sauerkrauts and kimchis for his Los Angeles-based business, Brassica and Brine. Tangy offerings include this spicy kimchi mixed with curry spices.

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Brassica and Brine on FoodDive
Our idea of the greatest taste combination on earth would be a meal of sausages from Usinger’s and sauerkraut from Brassica and Brine.

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Brassica and Brine in Bon Appetit Magazine
THE PICKLES: Brassica & Brine picklers are also regulars at the farmers’ market. Specialties include sauerkraut and fermented vegetables.

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Brassica and Brine in Tribe Magazine
Ancient technique of fermentation finds new fans who appreciate its health benefits […]

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Brassica and Brine on Tasting Table
Brassica & Brine’s motto should be, “Rock kraut with the vinegar (and heat and preservatives) out.” To make the food company’s pickles, kimchi and, yes, kraut […]

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Brassica and Brine on HelloGiggles
Brassica and Brine is a small fermentation company based in Los Angeles, making some of the best sauerkraut in the country. I can’t say I ever actually thought much about sauerkraut until I tasted Brassica and Brine’s Four Thieves Sauerkraut recently, and I became an instant convert.

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Brassica and Brine on Timeout LA
Enter: Brassica and Brine. Launched last November at Westwood and West LA’s farmers markets, Uri’s sauerkraut and the spicy Korean cousin, kimchi, are made using a centuries-old technique of fermentation […]

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Brassica and Brine on The Local Rose
I have a new addiction. Sauerkraut. Okay there I said it. I am addicted to sauerkraut. I admit I used to look down on it with a touch of disdain . . . until about two years ago when I had a home made version of it at Axe. After that moment I began to crave it […]

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Brassica & Brine on Cleanplates.com
LA is a city big on preservation — and we’re not just talking about Botox and fillers. There are more than a few exceptional food preservers in this town, like Chef Ernest Miller of The Farmer’s Kitchen and the dedicated kimchi connoisseurs of Koreatown’s Galleria Market. Joining the ranks of these pickling pros is Jordan “Uri” Laio of Brassica & Brine: Nutrient-Dense Living Foods, an LA-based food line specializing in organic, wild-fermented foods. And he likes to do things old school.

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Brassica and Brine in the Forward
Brassica and Brine isn’t a maritime law firm. But the Los Angeles company, which specializes in fermented vegetables, is judicious about preserving vegetables. Using produce sourced from local organic farmers, founder Uri Laio uses ancient, labor-intensive techniques to create kimchi, kraut […]

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Brassica & Brine on DailyCandy.com

In today’s throwaway society, Jordan “Uri” Laio perseveres.

Or, more accurately, he preserves.

The dedicated pickling pro opted out of law school in favor of an apprenticeship at Berkley’s Cultured Pickle Shop (he also worked with master pickler Josh Rosenstein).

Nowadays he crafts Brassica & Brine, an L.A.-based line of fermented veggies that’s turning heads in the food world (Farmshop’s Jeff Cerciello is a fan).

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Brassica & Brine on Realtimefarms.com

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