Sauerkraut is arguably the best known fermented vegetable in the Western world and consists primarily of shredded cabbage and salt. The naturally occurring microorganisms in the cabbage get to work and begin breaking down the sugars, and create lactic acid as a result. This is what gives sauerkraut that infamous TANG and transforms it from the regular vegetable we all know – it literally translates in German to “Sour Cabbage”.
Our signature sauerkraut is deceptively simple; cabbage, garlic and kosher salt. The fermentation brings out a savoury, acidic, beautiful garlic flavour – perfect for all the garlic lovers out there.
Note that there is no raw garlic flavour, more of a subtle pickled garlic flavour.
We ferment our ‘kraut for about 2 weeks, unlocking all that beautiful probiotic goodness. The result is a crunchy, pleasantly brine-y condiment. We eat this kraut with everything. It’s especially good paired with curries or in your favourite sandwich.
‘Kraut is also packed full of nutrients and health benefits, the lactose-fermentation creates an abundance of lactobacillus which is great for gut health (it has even more probiotics than yogurt!). High in vitamins C & K as well as omega fatty acids.
Dietary choice information: vegan, gluten-free/celiac friendly, nut-free
Potential allergens: garlic