Our most traditional sauerkraut, fermented the old-world way. We salt our cabbage and allow it to ferment for a minimum of 50 days to give it a bright flavor while remaining crunchy. All natural, raw, and probiotic.
Handcrafted in small batches using locally sourced ingredients, it's a perfect condiment, side dish, or topping. With its tangy and unique flavor, it's perfect for promoting a healthy gut microbiome.