Salt and Savour makes sauerkraut in the traditional fermentation method. What is this method, you might ask? It’s a simple process and rather miraculous: the shredded cabbage leaves and spices (like caraway, horseradish, ginger) age in a salt brine – all of which is organic, of course. The vegetables are held below the line of liquid, keeping oxygen out and the bacteria residing on the cabbage leaves goes to work. These bacteria thrive in this oxygen starved environment, where they feed on the natural sugars in the cabbage produce lactic acid – which is the sauer in sauerkraut. Nope, it’s not vinegar. Speaking of bacteria; these are the little critters which populate a healthy gut and assist in digestion. So not only does this wonderfully rich flavorful sauerkraut help spice up a meal, it also spices up your life by contributing to your health.
We’ve been growing steadily since our recent founding in July 2013. You can find us regularly at farmers markets in Redding, Dunsmuir and Mt Shasta as well as at a number of stores in the far-northern California region. Customer support has been key to our growth. Customers are actually driving demand for Salt and Savour Sauerkraut at local stores. If you’re interested in finding our product near you, please talk to management at your favorite store ; )