Old-school deli-style pickles, kraut, kimchi and more, all handmade and naturally fermented in oak barrels. Kosher, vegan, and naturally gluten-free. WARNING: Highly addictive!
naturally fermented pickles,… and more... fresh out of the barrel!
Barrel-cured Sauerkraut
Start with fresh, organically grown head cabbage...
sorting....
washing...
washing...
slice and cut...
add salt and spices....
load the barrels...
pounding each layer as we load them...
pounding each layer as we load them...
pounding each layer as we load them...
5 to 6 weeks later...yummmm...
Our Motto:
“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.
Caraway Kraut
Traditional sauerkraut, simply made with cabbage, caraway seed, and salt. Delicious.
Curry Kraut
Sauerkraut with the addition of fresh, earthy turmeric and cumin.
Pinot Noir Kraut
Fermented with Pinot wine, onion, and toasted fennel. This sauerkraut has a robust fruity flavor with cherry and currant notes. Awesome with charcuterie or grilled Italian sausages! Yum...
Riesling Wine Kraut
This Sauerkraut is fermented with onions and Riesling wine. The result is an elevated flavor. Delicate and floral, reminiscent of sweet spring flowers. A great pairing with light white meat sandwiches or Bratwurst.