Crunchy and tangy kraut, made by naturally fermenting cabbage leaves in nothing but salt- purely delicious.
Store in your refrigerator with the cap on loosely. It's alive!
What we love about Lee's recipe is that is is so simple with no spices other than sea salt. Just Cabbage and Sea Salt - does not get much simpler and better than that. The best part is they grow all their own cabbage!
Certified Organic
Raw
This is great sauerkraut. Not too sharp, not too mild. Just right...
I love Rueben sandwiches. I have been looking for a sauerkraut that has that crunch I love since I am not about to make it myself. This is that sauerkraut. If you think that sauerkraut is this mushy side dish that nobody really wants, this is the one that will show you what you have been missing. Mmm, tasty.
Cracked this jar open during a BBQ this past weekend and it was a big hit. We highly recommend it!
Highly recommend this in a hunter's stew (bigos)! We especially like Mark Biitman's recipe and used 2 jars of this, along with some onions, slab bacon, stew lamb, and stew beef - all from here! We only needed one ingredient that wasn't from FTY. Oh, and it's also good just with sausage :)
In a bold move I served this sauerkraut with sausage to my german cousins the other night. They were impressed and said it was as good as any they had in the homeland (!). I love to eat it with avocado slices and ground pepper on top. Simple, delicious and healthy snack.
As stated in my review of the pork chops, we heated up this sauerkraut in the pan that we had just used to cook the pork chops. The two went perfectly together and tasted wonderful!!
