Mild-Heat, Tons of Zing—Mouth-Watering Good Times.
This local organic sauerkraut is positively alive—brimming full of sour & pepper spice, plus probiotics!
All that and then some, this kraut a little twist on our classic. We start with the best local organic cabbage, and simply add salt. To kick things up a notch, we add potent mountain grown jalapeño—creating a mouth-watering harmony of sour cabbage, full capsicum jalapeño pepper flavour and spice (with only mild to medium heat, which is toned-down in fermentation process).
INGREDIENTS: Organic Biodynamic Green Cabbage (Nutrient Dense Farms), Organic Jalapeño (Roaring Creek), and Himalayan Pink Salt.
This probiotic-rich, naturally fermented sauerkraut is inspired by the Eastern European tradition, and taken to the next level. Try this kraut on everything, from your eggs with toast in the morning, to pizza, potatoes, soups, salads, tacos, rice-bowls, sandwiches, sausages, and more.
YES, LOCAL ORGANIC CABBAGE!
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.
We are making small batch, naturally fermented sauerkraut using traditional methods. For this season, we will be fermenting with varieties of heirloom cabbage which have been propagated and grown over hundreds of years, for the sole purpose of making sauerkraut. Small-batch releases of biodiverse varieties will progress successionally as we move through the harvest season. Allowed to fully develop and mature slowly over several months.
All of our heirloom sauerkraut gabbage this season is grown with intention by aspiring biodynamic farmer Stephan and his family, at Nutrient Dense Farm, in the lush Upper Squamish Valley—a non-certified organic farmer who believes 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.