Barrel-cured Sauerkraut

Our Moto:

“Our Products speak for themselves”. 

To make a great tasting sauerkraut you need to start with fresh cabbage, organically grown. When we shred the cabbage we make a thin cut to achieve a traditional texture and expose more of the cell structure. We mix all the ingredients and pack our oak barrels by hand. The cabbage ferments for weeks at a controlled temperature. When we decide that a barrel is “done” we move it into our cooler to hold it at its peak of flavor. The result is a great tasting, nutritious sauerkraut.

You know you have a great product when your regular customers, stop at your Farmer’s market booth and promote your sauerkrauts to new customers who are sampling for the first time.

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Caraway Kraut

 

Traditional sauerkraut, simply made with cabbage, caraway seed, and salt. Delicious.

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Curry Kraut

Sauerkraut with the addition of earthy turmeric and cumin.

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Pinot Noir Wine Kraut

Fermented with Pinot wine, local sweet onion, and toasted fennel.  This sauerkraut has a robust fruity flavor with cherry and current notes. Awesome with charcuterie or grilled Italian sausages! Yumm

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Riesling Wine Kraut

Fermented with Pinot wine, local sweet onion, and toasted fennel.  This sauerkraut has a robust fruity flavor with cherry and current notes. Awesome with charcuterie or grilled Italian sausages! Yumm