By Cori Deans, Owner of Small Town Cultures
Small Town Cultures was built on the passion to heal with plant-based probiotics that are accessible and vibrantly fresh. We are particularly interested in cultivating a deeper understanding of how to improve the gut biome with fermented foods—a journey that I originally started to heal myself from an chronic autoimmune disease when, as a self-described picky eater, I had trouble finding interesting and inspired ferments to incorporate into my diet.
Small Town Cultures’ new-school approach to all natural, handcrafted, healthy preserves provides a refreshing take on the way we think of fermented foods. Made in small batches without vinegar or sugar (resulting in uniquely vibrant and fresh flavors) and then packaged in glass, Small Town Cultures probiotics revolutionize the way we eat with simple swaps for things already in your diet. Top your tacos with our fermented sliced jalapeños, pop some chopped fermented Meyer lemon on your fruit parfait, or give some bite to your next burger with their raw fermented red onions. You can treat your tastebuds while catering to a sensitive stomach at the same time, improving both your health and mood through clean, healthy foods.
I began creating my ferments initially for my inner circle and then in local farmers’ markets. Now my woman-owned, family-run business has expanded to hundreds of specialty stores across the country. For a location near you, try our “Find Us” locator.
To show you how easy it can be to incorporate plant-based probiotics into your everyday diet, I’m sharing this recipe for a colorful, crunchy salad with a simple blender dressing! Using my Turmeric Kimchi gives it a bright acidity, pleasant funk and the lovely yellow color from the turmeric and carrots to the final vinaigrette.
Chunky Avocado Salad with Kimchi Vinaigrette
- ½ cup Small Town Cultures Turmeric Kimchi
- ⅓ cup grapeseed or canola oil
- 2 Tablespoons unseasoned rice vinegar
- 1 Tablespoon fish sauce
- ½ teaspoon granulated sugar
- 2 ripe Hass avocados
- 5 Persian cucumbers, chopped
- 6 radishes (1 bunch), trimmed and quartered
- Flaky sea salt, for sprinkling
- 2 scallions, trimmed and thinly sliced on the bias
- Small cilantro sprigs and crispy garlic chips (see Note), for garnish
1. Make the vinaigrette in a blender by combining all of the ingredients plus ¼ cup of water. Puree until mostly smooth. If your vinaigrette is too thick, gradually add more water one teaspoon at a time until your dressing is pourable.
2. Make the salad using a sharp chef’s knife; halve the avocados and remove the pits. Cut each avocado half in half lengthwise. You should have 8 avocado quarters. Remove the peels and cut each quarter in half crosswise.
3. To complete the dish, in a large shallow bowl or on a small platter, arrange the avocado, cucumber and radishes. Drizzle with some of the kimchi vinaigrette and sprinkle with flaky sea salt. Garnish with the scallions, cilantro and crispy garlic chips, if using. Serve right away, passing more vinaigrette at the table.
Note: For the garlic chips, thinly slice 6 large cloves of garlic. In a small cold skillet, combine the garlic and ¼ cup of grapeseed or canola oil. Cook over moderate heat, stirring occasionally until the garlic is golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the garlic chips to a paper towel-lined plate to drain and season with salt. Reserve the garlic oil for another use.