We're delighted to see our kraut cabbages sizing up (they get to be nearly 10lbs each!) and we're preparing for our big kraut-making shred fest in three weeks. But we need to empty out some more kraut barrels so we have space for the new crop. This is our version of Octoberfest. We're featuring our original Powerkraut in the shares this week! Pair with your favorite lager and bratwurst and enjoy!
For nearly two decades we’ve made our own fermented foods, growing all our own ingredients, developing our recipes, and using centuries-old preservation techniques. We use the Lacto-fermentation method for making sauerkraut. By adding high quality sea salt to our shredded cabbage we create a favorable environment for the lactobacilli organisms to convert the sugars into lactic acid. This method of natural pickling is done with no added water or vinegar. It is a natural probiotic food preservation method that enhances the life in the vegetables and the eater.
