About Our Sauerkrauts
All Alive! Sauerkrauts
How are our naturally fermented krauts different from the sauerkraut in a can?
Night and day! The canned sauerkraut makers use vinegar and high heat processing to mimic the flavor of the old fashioned, time-honored traditional sauerkraut. Most if not all of the nutritional value has been processed out of the canned kraut. On the other hand, cabbage that has been allowed to naturally ferment over a period of weeks in a salt brine still has all the original nutrition and has been nutritionally enhanced with beneficial bacteria and digestive enzymes.
A Little History...
Sauerkraut was used by sailors (and pirates) at sea hundreds of years ago to prevent scurvy, because it is full of Vitamin C! Vitamin C is important to consume on a daily basis, because it is the only vitamin that cannot by stored by the body.
Sauerkraut has been consumed in Germany for centuries. Traditionally eaten as a condiment with cooked meat, the kraut would aid digestion by adding living enzymes to the meal.
Fermented veggies go way back to ancient China and also the Roman Empire. Different cultures had their own versions of sauerkraut. For example, Korea is known for their Kimchi. In Latin America, they make Cortido.
Didn't know you were going to get a history and a geography lesson, did you?
Creating new recipes is probably one of our favorite parts of this business. We began with one variety and through the past two years have experimented with different vegetables. Our fennel kraut was invented when a potential freeze caused us to harvest all our fennel. Hmm.... what are we going to do with that pile of fennel?
Our Organic Specialty Krauts
All our Krauts are made with vegetables that are sustainably-farmed with no chemical pesticides or herbicides. We use only Celtic sea salt in our process, which maintains the mineral content of the salt. Our fermented vegetables are never pasteurized; but are raw, fully alive, and maintain their enzymes and probiotic cultures.
Vegetables may vary slightly due to seasonal availability.
Fennel Kraut
Our signature kraut! Cabbage; fennel bulb, leaf, and seed. A delicious combination!
Fennel is anti-spasmodic; it is known to relieve intestinal cramps and stomach pain. Fennel can also be beneficial in increasing lactation after childbirth.
Heartland Kraut
Our best seller! Cabbage, carrots, cauliflower, onions or leeks, and dill weed.
A great-tasting combination!
Cortido
(Mexican Kraut)
Spicy! Cabbage, carrots, peppers, cumin, and a hint of chipotle for great smoky flavor.
Russian Ruby
Bold, beautiful, and flavorful! We ferment cabbage together with beets, dill seed, and caraway seed.
Simple Simon Sauerkraut
You asked, we delivered. Cabbage and Celtic sea salt, fermented to perfection. Simple goodness!
The following specialty krauts are available on a limited edition basis:
Gemstone Kraut
A delicious combination of summer garden vegetables with a touch of red pepper flakes.
Beets give this kraut a lovely ruby-red brine.
India Delite
Savory vegetables and fresh ginger with exotic Indian spices.
Flavorful but not too hot.
Peter Piper Peppers
A delicious blend of very hot peppers fermented the old-fashioned way,
without cooking or vinegar! Great on hotdogs or hamburgers, or as a garnish for soup!
State Fair Dilly Kraut
A delicious, slightly spicy blend of cabbage, sweet red peppers, and leeks! The taste will remind you of Grandma's blue ribbon dill pickles. A summertime favorite!
Suggested retail price:
$8.50 per pint
Want even more information on sauerkraut?