Meet the Kraut Queen

Meg Chamberlain’s sense of humor is as delightfully acerbic as her sauerkraut. Often clad in signature “I’d ferment that” swag, the witty Fermenti founder has been stirring up interest in fermented foods for the past decade. Step inside her Woodfin shop (the only one of its kind in the state), and you’ll find a vibrant pantry of “naturally effervescent” kimchi, kraut, pickles, salsas, and drinkable brines. Every ingredient inside these jars has been sourced locally and prepped by hand. Even the labels get a personal touch—Chamberlain likes to paste them on slightly askew, “so customers will know my happy hands touched every one.”

Alongside her brand, the entrepreneur also debuted the WNC Fermenting Festival (wncfermentingfestival.com) in 2016. Held the first Sunday in November at Olivette Farm, this free annual gathering bubbles over with farmers, purveyors, and customers curious to learn about fermenting everything from carrots and cabbage to cheese, meat, and flour. “We’ve worked hard to create a community around consuming living foods,” she says. An Amish neighbor first introduced Chamberlain and her husband, Lars Peterson, to fermentation shortly after these classically trained artists traded city life for homesteading.

Chamberlain spent her early years in business touting the health benefits of fermented foods and sharing her own positive experiences with weight loss and Crohn’s symptom relief. She points customers with tummy troubles to Fermenti’s Ginger Turmeric Pink Kraut, with instructions to pour a shot of the brine over fizzy water. “Black peppercorn activates the turmeric’s anti-inflammatory properties,” she explains. “You can also mix it into chicken salad or potato salad, pile it on an English muffin with a poached egg and avocado, or bake it into fudge brownies.”

_{photographs by Meg Chamberlain (veggies) and Brittany Leckrone Photography (salad)}

With these gut boosters becoming increasingly popular, Chamberlain has shifted from explaining why people should consume living foods to how these bright bites can be served. She’s made kimchi-infused butter for cheddar biscuits, chopped fermented lemons to elevate boxed cake mix, even snuck sauerkraut into chocolate chip cookies. “I love my mother, but she was wrong—we should play with our food,” laughs the kraut guru, who’s currently writing a cookbook set to be complete by year’s end. (Below, find the recipe for her simple yet sophisticated version of deviled eggs using Apple Carrot Kraut.)

In the meantime, you can visit Fermenti’s petite storefront to stock up on delicious jarred ferments served with a side of the proprietor’s playful banter. Can’t get enough? Chamberlain also teaches classes in the Fermenti shop, at her farm in Marshall, and at various community sites.

Apple Carrot Kraut Deviled Eggs

_{photo by Cheyann Gardner}

Courtesy of Meg Chamberlain, Fermenti
(Yields 24)

• 12 extra-large eggs 
• 3/4 cup mayonnaise
• 1/3 cup Fermenti Apple Carrot Kraut 
• 1 Tbs. sugar

Arrange the eggs in a single layer in a wide-bottom pan. Cover with an inch of cold water. Bring the water to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat and cover with a tight-fitting lid. Let stand for 12 to 14 minutes, then move the eggs to an ice bath. Allow the eggs to cool for 15 minutes and then peel.
Slice the eggs in half lengthwise, and gently scoop the yolks into a medium mixing bowl. Set the egg whites aside. Add the mayonnaise, Apple Carrot Kraut, and sugar to the yolks. Use an immersion blender to combine the ingredients well. Spoon or pipe the filling into the hollow of each egg white half (about 2 Tbs. per half). 
Chill the deviled eggs in the refrigerator for 5 minutes or until ready to serve. Sprinkle with paprika before serving.

Stock Up!

Find Fermenti at 175 Weaverville Hwy., Unit G, Asheville, as well as in more than 50 stores across the Carolinas and Tennessee. www.fermenti.biz