When life gives you cabbage, make sauerkraut. This sauerkraut is tart, sweet, zingy and salty, with a beautiful purple color from Bear Roots Farm's red cabbage and Vermont Cranberry Company's cranberries. Most importantly, it is loaded with prebiotics and live cultures that will light up your life.
Keep refrigerated.
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
Love the cranberries in this! As others have written, the beautiful color adds to any plate. This one is not too spice either. Fantastic paired with the FTY pierogies!
Wow. Love the little bit of clove, or cardamom, or...? I think of it as an ideal winter kraut.
I love this Kraut. The taste is perfect and the texture is fresh.
Before trying this gratitude Kraut, I can’t say I enjoyed eating sauerkraut. Definitely a game changer. Soooo delicious and adds beautiful color to any meal too! Try warming it up a little before serving.
I'm trying to increase my fermented foods intake and this is the first sauerkraut that I can say I'm enjoying. Hurrah!
