Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/943494
106 "I'm not usually a breakfast person, but I crave that," says L'Abbe-Lindquist. It's not a bagel topping that most people crave, but then, most people aren't running their own fermented foods business. With blends ranging from exotic kimchi to classic sauerkraut, L'Abbe-Lindquist and her husband, Dylan, launched Pigeon Cove Ferments from their Rockport kitchen almost two years ago. e timing couldn't have been better, as more and more information has been coming out about the health benefits Pigeon Cove Ferments crafts tasty sauerkraut using local ingredients. of probiotics—which are found in spades in sauerkraut and other fermented foods. Fermentation is one of the oldest food preservation methods around, but it is hav- ing a moment right now as more and more research indicates a connection between nurturing good bacteria and digestive health, weight loss, and even managing diabetes. Kristen saw the opportunity while working at Common Crow Natural Market in Glouces- ter after their son, Ronin, now two and a half, was born. "I noticed that sauerkraut was Kristen L'Abbe- Lindquist's go-to breakfast is a bagel topped with cream cheese and kimchi, the spicy Korean mix of salty fermented vegetables flavored with chilies. Kristen L'Abbe-Lindquist (left) and Dylan Lindquist launched Pigeon Cove Ferments from their Rockport kitchen almost two years ago.