The Timeless Harmony of Garlic & Dill—Savoury Sour Kraut Perfection!
This is comfort food, and it goes on everything—with its perfect balance of sweet lemony dill, pungent spicy garlic, and so much sourfull zesty dimensions—this living breathing kraut will keep them coming back for more.
We start with the best local organic heirloom sauerkraut cabbage, with our potent mountain heirloom garlic, add freshly dried dill leaves, and high quality Himalayan pink salt. We create the ideal conditions to cultivate the right type of bacteria, sit back, and behold the transformative magic of fermentation.
We are making small batch, naturally fermented sauerkraut using traditional methods. This local organic sauerkraut is naturally full of probiotics & prebiotic fibre, antioxidants, vitamins and minerals.
Our potent heirloom garlic are legendary, grown off-grid at Roaring Creek, high-up in the backcountry of Lillooet District in St'át'imc Territory.
INGREDIENTS: Organic Green Cabbage (Ice Cap Organics), Organic Heirloom Garlic (Roaring Creek), Organic Dill (Gathering Place) and Himalayan Pink Salt.
This probiotic-rich, naturally fermented sauerkraut is inspired by the first-time memories of "sour cream & onion" and "dill pickle" potato chips.
HINT: Grill a beautiful fillet of wild-caught pacific salmon, butter with home-made garlic mayonnaise, and top with Garlic Dill Kraut, :)
Try this kraut on everything, from your eggs and bacon in the morning, to potatoes and perogies, soups, salads, sandwiches, sausages, even fish and more.
YES, LOCAL ORGANIC CABBAGE!
All of our sauerkraut this year will be made with organic heirloom cabbage, grown up the Sea-to-Sky corridor, in the lush Squamish Valley, and fertile Pemberton Meadows.
For this season, we will be fermenting with varieties of heirloom cabbage which have been propagated and grown over hundreds of years with the sole purpose of making sauerkraut. Small-batch releases of biodiverse varieties will progress successionally as we move through the harvest season.
Our early season cabbage is grown with intention by the good people at Nutrient Dense Farm, in the lush upper Squamish Valley—a non-certified organic farm who believe in using regenerative growing methods, biodynamic techniques, and are passionate about nurturing a healthy living soil in order to allow nutrients to cycle through the soil, into the plants, and ultimately into US ALL.
As the season progresses, we will be sourcing our cabbage from our friends at Ice Cap Organic Farm, in Pemberton Meadows, a certified organic family farm who are passionate about growing great food and doing it in harmony with the natural world around us.
THE STORY BEHIND OUR HERITAGE GARLIC
Potent and flavourful our mountain-grown garlic is thing of legend!
Our super-hippy heirloom garlic is grown high-up in a sub-alpine microclimate, at 1700ft elevation, in the hot sun and mineral-rich soils of the Lillooet District backcountry at Roaring Creek, by Hippy Rick and Prince Jazbo, on an off-grid 150+ year spray-free organic farm. These guys are master growers, strictly organic, using fish emulsion fertilizer, organic compost (including wood-ash, pond water, worm-castings, horse and cow manure, etc), and fed mineral-rich mountain spring water.
Our heirloom garlic seeds are from the Bedrock Garlic lineage, brought to the Lillooet District by "Conscientious Objector" homesteaders in the 1970s, are of the Rocambole Variety, a "Red-Russian", well suited to cold northern winters. This variety was brought to the Pacific NW by Doukhobor refugees fleeing Russia in the 1900's. Our specific seeds can be traced back to from the Filaree Garlic Farm in Okanogan Washington (circa 1970), was propagated and nurtured by Mary Thor of Bedrock Garlic (30+ years), who passed the seeds down to her neighbours, Hippy Rick and Prince Jazbo at Roaring Creek, who have carried the torch since the early 90's, who have now passed the seeds to us. These giant heirloom garlics, have MAJOR depth of flavour, a strong start, warm finish and sweet aftertaste.