Try our gourmet flavors of Kraut!

Dilly Beans

Crunchy and garlic-ey, great snack or side dish for lunch and dinner.

Get your pro-biotics, ruffage, and protein all at once!

Chunky Style
Traditional Kim Chi

Made with napa cabbage, sliced carrots, cubed daikon, green onion, garlic, spicy peppers, and real salt.

Chunky style traditional kim chi with more than just cabbage and green onion. Short ferment time.

Liberty Cabbage

Cabbage w/ caraway seeds.

Makes a great rueben and reminds us all of what we called kraut here in the US during WWII, ala "freedom fries."

Love Kraut

Delicious blend of red cabbage, carrots, califlower, and burdock root, flavored with cumin and corriander seed. It has a beautiful pink color that lights up any plate and the cumin and corriander have a mild warming effect on the body.

Mo' Rockin'

Our newest kid on the block, made with cabbage, carrots, broccoli, garlic, and Moroccan spices. Lemon-ey and mildly hot with cumin too, you can't find a more interesting combo in fermented foods.

Great to pair with and awsome as a snack - Rock the Casbah!

Traditional Taco Stand Pickles

Carrots, onion, halapeno, (and jicama when we find it organic). This is just like what you find at taco stands all over, but we ferment instead of using vinegar so you get the probiotic/predigested benefit.

It is hot so watch out!

Traditional Kim Chi

Napa cabbage, green onion, garlic, ginger, Himalayan salt, Spicy Peppers.

This is the grocery store classic, made organically of course. Simple but delicious.

Full Sour Cucumbers

The deli classic - but ours are 100% Organic! Made using our high grade Himalayan salt.

Out for the Season

Great Plain Sauerkraut

Sauerkraut the old school way. We shred fresh cabbage with our high grade salt and let the little guys do the rest. Great with so many things we lost track...let us know your strangest or favorite use for the all American original. The quarterback of kraut!

Kim Chee

Our hybrid take on the tradition with carrots, daikon radish, ginger, garlic, and some heat. Fermented as long as Sauerkraut is and using regular cabbage, this is a marvelous marriage of the two traditions

"Put the zing in your zen!"

Beat Kraut

One of our best selling and most versatile sauerkrauts. We have combined fresh red cabbage with beets, carrots, and a hint of caraway. This is great with any cheese and cracker plate, the fresh flavor and caraway clear the palate for the next course of cheese. Fantastic with red meat, lamb and a phenom in sandwiches. Makes the rubiest of reubens!

Dill E Gent

Fresh cabbage with plenty of garlic, a hint of dill and the remaining host of pickle spices like pepper corn, mustard seed, and coriander. Try this with your favorite sausage dish, potatoes, fish, or a little havarti cheese. Don't be afraid of the dill, we experimented for years to get just the right amount for it to be a nuance instead of a nucence.

Veda Kraut

Named after the 5,000 year old Veda texts which are the basis for much of India's traditional medicine and religion. Whole curry spices are mixed with fresh cabbage in perfect balance for a full flavor without any hot peppers, garlic, or onion. This delivers a tri-dosha (Three doshas in vedic medicine, means anyone can eat it) kraut that is the perfect condiment with an Indian meal or if you just want a little indian flavor with a western meal. Delicious served in bowl of any soup for a sour curry soup. Try it with a plain squash soup and you'll taste what we mean. Namaste!

Velvet Sea

Our nod to all things Japaneses and oh so delicious, mmm... We combine fresh cabbage with burdock (known as gobo in the land of the red sun), fresh diced ginger, and two kinds of Japanese sea weed, hijiki and arame. The slaw that results is great with fish, in salads, a side dish with most meals, a solo snack, or of course in a sandwich. Don't be surprised if you're reaching for the Sea more than twice a week and be glad. You'll be healthy and wise with a belly full of naturally beneficial pro-biotics. Relax and Enjoy.