Sauerkraut or simply kraut is a German word for sour cabbage (fermented cabbage). This handcrafted sauerkraut is made with cabbage, sea salt and aromatic *juniper berries. Our traditional wild and lacto-fermented sauerkraut has a long shelf life and a plethora of robust flavors like tangy/sharp, sour, salty, crunchy, piney and pungent.
The sauerkraut is fermented in glass vessels (no plastics) and bottled in glass jars. To maintain the utmost living goodness of probiotics in fermented food, all our raw ferments are unheated and unpasteurised. No water or vinegar is added to the sauerkraut. The juice/brine comes from the water drawn out from the cabbage + salt.
It’s delicious with sausage, burger, cooked meats, egg, sandwich, cheese, salad and even mashed potato. Care must be taken to ensure the foods that you’re adding to the sauerkraut are at room temperature/cold/warm and not hot. Our naturally fermented sauerkraut with juniper berries is paleo-friendly, keto-friendly and vegetarian-friendly.
We have two types of sauerkraut for you to choose from:
1. Sauekraut with juniper berries made with organic cabbage
2. Sauekraut with juniper berries made with regular cabbage
Ingredients: Organic cabbage/regular cabbage, sea salt and juniper berries.
Net weight: 200g
Packaging: Glass bottle
Shelf life: Consume within 6 months (opened & refrigerated) or 1 year (unopened & refrigerated). Fermented food will last beyond the recommended best by date as long as you keep its environment as is.
1. How do you store an unopened/opened jar of sauerkraut?
Generally, sauerkraut can be kept at room temperature as the cabbage is naturally preserved through fermentation. However, at room temperature (warm) fermentation is accelerated and the sauerkraut will ripen faster (gets sourer) and gas may build up. Meanwhile, in the refrigerator (cold), fermentation is slowed down. Either way is fine but we suggest you store the unopened/opened jar in the refrigerator to allow the kraut to ripen slowly.
2. The sauerkraut jar that I received is leaking / difficult to open the lid / overflows when I open it. Is this normal?
First of all, these are the natural behaviors of fermented food, not only sauerkraut. When you received the sauerkraut, the bottle has been in warm temperature for some time (how long depends on the delivery mode). As the fermentation process is more active in warm weather, there may be a build-up of CO2 that pushes the sauerkraut and its juice to the top of the bottle and cause leaking during delivery and/or when the jar is open for the first time, it may overflow. The pressure may also cause the lid difficult to open.
We recommend refrigerating the bottle upon receipt for a couple of hours. Then, open the bottle carefully and make sure you have a large plate/bowl under the bottle to catch any precious juice (then drink/lick it!). If you still have trouble opening the bottle, kindly contact us.
3. What type of utensil can I use to scoop the sauerkraut?
You can use a spoon or fork made from wood, bamboo, ceramic or glass. Always use a clean and dry utensil and please don’t double-dip. In the glass jar, make sure you press down the sauerkraut so that it’s submerged in the juice. This juice will protect the sauerkraut from being exposed to oxygen and mould.
4. How much sauerkraut should I eat and how frequent?
Personally, I go for 1-2 heaping tablespoons per day. Sometimes more and sometimes less, and sometimes I eat it daily for a short period and sometimes less frequently. It depends on what I eat and pair it with and if I need the extra gut health boost. Remember to read the important information about juniper berries above. If you’re new to the world of fermentation, I would advise starting in small quantities to introduce your digestive system to this living food and to get used to the taste.
*Note: Our ferments will vary in taste, texture and color with each bottle and batch (the nature of wild & lacto-fermentation). Keep refrigerated.