It’s fermented. It’s probiotic. Get some!

We should all eat sauerkraut. It’s all over the media right now. You’ve heard about it.

But let’s be honest, we’ll eat something for health reasons occasionally - oops, forgot the kale again. What keeps us coming back? Flavor.

What started as a home hobby for our krautmaker several years ago, got a little bit out of control until one fine July day in 2013 he decided to see if anyone would buy his sauerkraut at the local farmers market. They did. And here we are, thriving into the new decade.

So what’s our goal?

To make the best sauerkraut possible. Sauerkraut that you want to eat with every meal. Not because it’s good for you, but because it’s good. Good-with-everything-kinda-good: on sandwiches; tossed in salads; topped on a baked potato; with BBQ; on a burger; BST - bacon, sauerkraut and tomato; tucked into tacos or burritos; served with eggs for breakfast; a dollop in an avocado half; grilled cheese and sauerkraut sandwich - really.

All organic ingredients. Cabbage, Spices, Salt - that’s it. What about water? Not our thing. Water makes more brine. And if you want to sell lots of sauerkraut juice, you sacrifice rich flavor by adding water to create more brine. Less flavor? We’re not going there. Perfecting sauerkraut is our thing. We take it seriously.