Let’s Make Sauerkraut with Social Capital featuring David Klingenberger of The Brinery

Hungry? Thirsty? As an Ann Arbor business owner, why not provide nourishment for the community with traditionally fermented foods?

Today’s guest is David Klingenberger, founder and chief fermentation officer (CFO) of The Brinery—which processes more than 200,000 pounds of local family farm vegetables yearly to make sauerkraut, hot sauce, tempeh, and kimchi.