Probiotics and gut health are all the rage right now, and for good reason: A healthy gut biome is essential in myriad ways.
While it is kind of strange, the previously uncouth notions of digestion are now common talk—to quote a famous children’s book title: Everyone Poops. As such, a wide range of pre and probiotic foods and drinks are widely available. But even better, many of these delicious foods are fermented locally.
Wine Time
La Dolce Vita Wine Lounge, Petaluma
Wine club memberships make excellent holiday gifts—if you know the recipient is devoted to a particular winery. But unless you’re certain Aunt Marjorie only drinks cab from that one hillside vineyard, consider a more flexible (and frankly, more fun) alternative: a wine club membership from a wine bar.
La Dolce Vita in Petaluma offers exactly that—a monthly passport to discovery rather than a commitment to a single producer. Members enjoy a curated array of bottles that shift with the seasons and the whims of LDV’s discerning palate, plus access to an ever-evolving by-the-glass list that rewards curiosity. It’s a way to sample the breadth of Wine Country (and the world) without being locked into one style, one region or one winemaker’s mood.
In Theatre Square, at 151 Petaluma Blvd. S. #117, La Dolce Vita makes gifting easy—and delicious. More at LDVWine.com.
Ferment Navidad
Ji’s Kimchi, Sonoma County
Rohnert Park’s Gina Markle was born and raised in the Bay Area but always honored her Korean heritage, particularly in the kitchen. After joining the Coast Guard and moving around, a stint in Alaska found her pining for the tastes of home, particularly kimchi, a spicy, savory fermented cabbage dish that can and should be served with any meal. Working to recreate the flavors her mother would make from “simple, humble ingredients,” the entrepreneurial spirit took over, and Markle started Ji’s Kimchi as a side hustle.
Markle says, “I make kimchi because it’s fun to turn a pile of veggies into something bold and full of life. It’s good for you, easy to use in almost anything and tastes amazing.” If people are hesitant to try it due to an aversion to new things or, in all honesty, the smell of fermented cabbage, Markle suggests they “should try it; they won’t get the hype until they do.”
Now the gig is a full-time one, and her kimchi can be found throughout the Bay Area. This includes smaller food stores and Asian markets, as well as at a wide array of farmers’ markets. The mainstays are kimchi with daikon radish, kimchi with Napa cabbage and habanero kimchi, as well as a vegan jicama kimchi. She’s also added Ssamjang sauce (a savory, spicy Korean dipping sauce) as well as kimchi seasoning and kimchi juice, which can really kick up your bloody Mary or michelada.
Find more at jiskimchi.com.
Wild West Ferments, Pt. Reyes Station
Wild West Ferments products are simply a must have in any refrigerator. Not only are they great for gut health; they also are delicious and feature a wide array of creative options. These include their signature sauerkraut, Limited Edition Kraut (which contains seasonal ingredients like lavender, apples, leek and thyme, to name a few), Moroccan Beets and 24 Carrot Gold, a palate game changer featuring loads of turmeric and black pepper, which scientifically activates its anti-inflammatory counterpart.
For those who can’t make it out to the coast, Wild West Ferments are widely available at stores throughout the Bay Area and wildwestferments.com.
