Our award-winning sauerkrauts are a far cry from the cooked limp sauerkraut typically sold with German sausages. They are raw, probiotic, crunchy, and full of flavour. No starter cultures are used. We use slow, traditional wild fermentation methods as we prefer to rely on Mother Nature’s natural selection criteria.
We have created many variations to help add more flavours, nutrients and a more diverse probiotic profile (from underground roots/bulbs and above ground vegetables) from the garden. We also have cabbage free, carrot or cauliflower based fermented vegetables, Japanese Umeboshi plums and limited-edition pickled cucumbers.
