Brooklyn’s 10 Best Condiments, Just in Time for the 4th of July
Last summer, Brooklyn Brine sated our taste for a real, mean sauerkraut in a jar, but also gave the classic condiment a twist of its own: the cabbage is fermented in salvaged whiskey barrels from the Finger Lakes. This imparts a slightly sweet and smokey flavor to the sauerkraut, which is also fermented with preserved lemons and garlic. Now, we’re craving it all the time.