SAUERKRAUT AND CULTURED CABBAGE JUICE

The Kraut & Krunch range of raw, artisanal sauerkraut is made by hand from the finest organic ingredients. We do not add brine to our krauts but, instead, ferment with the juices drawn from the cabbages themselves. The quality of our kraut is the result of strong collaboration with our farmer partners. Over the years we have mastered the art of working with the inevitable fluctuations in cabbage shape, size, density, moisture content and latent bacterial profile that the seasons provide.

Kraut & Krunch follows the traditional method of lacto-fermentation to preserve a wide array of vegetables. The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus. Various strains of these bacteria are present on the surface of all plants, especially those growing close to the ground.  Lactobacillus bacteria convert sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation also increases the vitamin and enzyme levels, as well as digestibility, of the fermented food.

Whether you’re topping off a sandwich or wrap, adding a tangy kick to salads, or exploring new recipes, our selection of sauerkrauts is the perfect companion for your culinary creations. Gluten-free, vegan, and paleo, our krauts are a wholesome choice for those with dietary preferences or restrictions.