We make our sauerkrauts in small batches, starting with nothing more than raw organic vegetables and local sea salt from the Sonoma coast. Finely shredded cabbage and chunky vegetables are layered with salt and packed into barrels. Over the first couple of days, the salt draws out excess liquid from the vegetables, making them tender and pliable. As the vegetables subside into this natural brine, nature takes over and the process of lacto-fermentation begins. Over the next week, a sharp, earthy scent envelops the room–a little like fresh apple cider, with a dash of vinegar and a hint of pickle.
After 2-3 weeks those bulky, crunchy vegetables have relaxed into tangy shreds of long-lasting, delicious sauerkraut. We scoop the kraut into reusable jars. A lid and compostable label later, and they’re ready for your kitchen!
Since we source all our ingredients locally, our flavors change with the growing seasons around our home.