Vermont Fermentation Adventures Celtic Kraut
Light, bright and green, Celtic Kraut is a great place to start for kids and adults alike. It has a mild flavor profile of classic blend of pickles and sauerkraut; it's great for digestion with the soothing properties of the dill in weed and seed form.
Green cabbage,* leeks,* Celtic Sea Salt®, dill weed,* and dill seed* * = organic
Fermented foods will continue to ferment after they are packaged. Refrigeration slows the process greatly and will maintain the color, texture and flavor of veggie ferments the longest. Cold storage between 30-60 degrees Fahrenheit works well too. Remember that fermentation was one of the original methods of food preservation before refrigeration existed. Krauts and pickles would be stored in massive barrels in barns and root cellars, and it was expected that they would become more tender, tarter and perhaps mold a bit on top as they did. While perhaps not a perfect system, it allowed for pre-industrial folks to access important nutrition that they would have gone without until the next harvest. Enjoy fermented vegetables on salads, sandwiches, grain bowls or straight out of the jar! It is recommended to not heat fermented foods in order to keep the probiotics alive and receive all of the benefits.
Photo credit: Ember Photography
August 9, 2022 by Christine
We just tried this new kraut and it is terrific. It is delicious, made sweet with leeks and flavored with a little dill. It was great on a Snug Valley bratwurst and also tasty along side a fancy grilled cheese.