Dave Edmondson is Making Traditionally Fermented Sauerkraut
Dave Edmondson is the entrepreneur owner of Salt and Savour. David began making traditionally fermented sauerkraut in his kitchen in Dunsmuir and has grown the business to over 20 retail accounts and multiple farmers markets. Salt and Savour offers four flavors of locally produced sauerkraut made from organic cabbage in addition to seasonal offerings.
Lauri: How did you get interested in sauerkraut and the fermentation process?
David: I implemented some diet changes at age 45, as I was getting embarrassed by my weight. I really had no interest in learning anything about nutrition – just wanted to lose weight. After settling on a method, I was so impressed with how good I felt overall, that I got interested in the “why”. Did lots of reading online and kept seeing info about how good for us fermented foods are. That’s when I tried good quality, raw sauerkraut for the first time. I liked it so much, I wanted to learn to make it and that little hobby kinda got out of hand.
Lauri: In addition to your retail outlets you sell at several farmers markets. What are your plans for the summer?
David: I sell at farmers markets in the Sacramento area year round. Most markets in the North State are seasonal, and they’re now starting up again for 2018. We’ll also be selling at the Redding Saturday Market, and the Mount Shasta Monday market.
We’ll try to work Dunsmuir into the schedule, too. I love Dunsmuir’s market, after all, that’s where I got started. But with most of our local stores selling it, and all of our other markets we’ll probably only make an occasional appearance at the Dunsmuir market.
Lauri: What is your favorite part about sharing a meal friends and family?
David: I love gatherings centered around meals! My preference is for simple foods that everyone can take part in making, so everyone can participate in conversations.
Lauri: What’s your favorite meal at a local restaurant?
David: We’ve got some great restaurants here, don’t we? I hate to single any one meal out as a favorite as it implies I don’t like the others but that’s not the case at all. If there’s one meal I go out for consistently, it is the Laotian Hot Spiced Beef at Sengthong’s Blue Sky Room in Dunsmuir – I think it’s probably my all time favorite meal ever, anywhere.
Lauri: You travel to and from Sacramento delivering products and sell at the Farmers Market What’s your favorite destination restaurant or local restaurant or road trip eatery?
David: My travel time to Sacramento has been so work-focused that I haven’t really had a chance to establish a feeling of continuity there with favorite restaurants and outings. There’s a group of producers/farmers market vendors that I hang with, where we all have similarities in our growth struggles and strategies. Otherwise, that trip down I-5 can get a little monotonous. If I leave early Saturday morning, say at 3 a.m., I can usually hit Nancy’s Airport Café in Willows just as they open at 5 for an eye opener breakfast. Otherwise, it’s the regular stops at interstate Starbucks….
David’s Suggestions to Pair with
Salt and Savour Sauerkraut's
Lunch To Go... Contains two hard boiled eggs with our three flavors of sauerkraut on a bed of fresh pea shoots with crumbled Feta cheese and cracked pepper.
David’s Baked Potato
Top a baked potato with butter, sour cream, sauerkraut and cracked pepper.