Entrepreneur Introduces Fantastic Fermented Food to Sault Community
Taya Mara, a seasoned entrepreneur, is making a significant impact in the Sault community by introducing a diverse lineup of healthy, fermented foods. Offering anything from traditional sauerkraut to flavorful kimchi, her business promotes wellness through fermentation at the Soo Market.
About Cultura Ferments
For the past decade, Taya Mara has operated Cultura Ferments in Leeburn, located about 50 kilometers east of Sault Ste. Marie. She initially catered to her customers at the Mill Market before relocating to Soo Market, where her popularity has continued to grow.
The Science Behind Fermentation
Mara emphasizes the scientific benefits of fermentation. By combining cabbage and salt, a simple process transforms these ingredients into sauerkraut, packed with vitamin C and amino acids. “The fermentation process encourages the growth of beneficial probiotic bacteria,” she explained, noting that these probiotics contribute positively to gut health.
Health Benefits of Fermented Foods
Fermented foods like sauerkraut offer numerous health advantages:
- Enhances digestion
- Boosts the immune system
- Targets harmful bacteria
- Reduces gut inflammation
Mara stated, “Every tablespoon of ferments contributes to your intake of probiotic bacteria,” underscoring the importance of gut health.
Varieties of Fermented Sauerkraut
Cultura Ferments offers 18 unique flavors of sauerkraut. According to Mara, her best-selling variety combines dill and garlic, while kimchi—a variant made with napa cabbage—also enjoys popularity. Other exciting flavors include:
- Spicy dill pickle
- Pineapple turmeric
- Jalapeno pineapple
Making Fermented Foods
The fermentation method involves shredding cabbage and mixing it with a precise amount of salt. This process produces a natural brine. After packing it into a container, the mixture ferments for anywhere from seven to 25 days.
Mara encourages home fermentation, suggesting simple steps for enthusiasts to try at home, although she admits to using about 500 pounds of cabbage weekly, sourced locally when possible.
Creative Ways to Enjoy Fermented Foods
Fermented cabbage is versatile in the kitchen. It’s often served as a side dish but can enhance various meals. Mara highlights some creative uses:
- In wraps
- Mixed into salads
- Added to potato salad or egg salad
- Paired with eggs
- As a flavorful addition to grilled cheese sandwiches
Building Community through Fermentation
Mara has successfully converted many skeptics into fans at the Soo Market. She recalls customers who initially reject the idea of fermented foods but return after sampling her products. Beyond selling fermented foods, Mara also operates Coffin Valley Supply Co., providing roasted coffee for the past three years.
The journey of Cultura Ferments began as a personal endeavor to improve her family’s diet. However, it has evolved into a mission to share the delicious and health-promoting qualities of fermented foods with the broader community. “I feel honored to be able to share that with people,” she concluded.
