Fermented and pickled foods must be all the rage now. Recent shopping discoveries have included Krazy Kraut’s jars of probiotic, fermented veggies, and Luna’s Kombacha. It’s not just big on the local scene, though, it’s a national trend.
Two Daughters is a local operation that sells jars of goods sporting the declaration, “Local fermentation at its finest.” The company pickles and ferments all sorts of Ohio produce. It’s worth a minute or two to learn the difference between the two processes. Pickling is a popular way to preserve foods and compliments a lifestyle that is committed to locally grown produce; it typically uses and acid (vinegar) to make produce last beyond the harvest season. According to our in-house food scientist, fermentation is more often the product of microbial activity. Fermented foods tend to attract fans of probiotics.
In any case, when it comes to Two Daughters pickles, its pickles come with a punch.
One of the Two Daughters specialties is Sriracha Pickles. Beyond the label, the crisp wedges look innocent and normal enough: dark green skin with maybe a little clingy pinkish juice.
But, as the name indicates, there is a not-very-secret addition to the pickle mix: Sriracha. It’s in the ingredient list with the requisite cucumbers, sugar, salt, vinegar and garlic. And it gives an extra burn to the signature pickle pucker.
For fermentation fans, the house also makes a couple of aggressive versions of kimchi. In addition to the expected heat of kimchi, Two Daughters makes jars with the added attractions of Ghost or Trinidad Scorpion Peppers. On the milder side, the business also sells tofu at farmers markets.
And about the name, Two Daughters Foods: the pickle-makers are not daughters. They’re two male chefs. But they have daughters, and according to product website, the chefs wanted to build something to pass along to their next generation. They both have daughters, hence, the name.
You can learn more at www.twodaughtersfood.com.