I make small-batch organic sauerkraut by hand in Dunsmuir, Calif. Every jar is mine. Nothing is outsourced.
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Taste has five elements: sweet, salty, sour, bitter and umami. In my experience, sour is the one most American cooking leaves out.
Sauerkraut puts it back. On a sandwich, a burger, a baked potato, tacos, eggs or grilled cheese, it adds the bright, sour note the plate was missing, along with crunch and a rich, savory depth.
I want you to eat it with every meal. Not because it’s good for you, but because it’s good.
Salt and Savour started as a hobby in my kitchen. One July day in 2013 I took my sauerkraut to the local farmers market to see if anyone would buy it. They did.
I still make every batch myself in Dunsmuir, Calif. Nothing is outsourced. I mix shredded cabbage with spices and salt, let it ferment at its natural pace, then cold-pack it without heat sealing. That keeps it crisp, with the rich flavor of real food made without hurry. Every jar is raw, with live cultures.
All organic ingredients: cabbage, spices, salt. That’s it. I don’t add water. Water makes more brine, and if you want to sell lots of sauerkraut juice, you sacrifice rich flavor. I’m not doing that. Perfecting sauerkraut is my thing, and I take it seriously.
About the name. Salt and Savour comes from a line in Chaucer’s Canterbury Tales, written in the late 1300s. The line reads: “Ye been the salt of the erthe and the savour.”
This is my classic version of sauerkraut, the original. Caraway seed’s mild anise-like flavor adds a subtle, yet distinctive note.
Ingredients: Organic cabbage, salt, organic caraway seed
Despite the horseradish, this sauerkraut has no heat. Seriously. Horseradish and mustard seed combine to give a smooth, buttery finish. This may be my mildest sauerkraut.
Ingredients: Organic cabbage, salt, organic horseradish, organic mustard seed
A substantial ginger kick, reminiscent of the pickled ginger served with sushi. If you’re a ginger fan, this one’s for you.
Ingredients: Organic red cabbage, organic ginger, salt
Apple gives this sauerkraut a lively, fruity note, backed by just a hint of ginger. Make no mistake, this is sauerkraut, so there’s no sweetness here.
Ingredients: Organic cabbage, organic apple, organic ginger, salt
Garlic, dill and mustard seed team up to make this sauerkraut taste like a classic kosher dill. Like the best dill pickle, it has a great crisp texture and the perfect balance of spice and sauer.
Ingredients: Organic cabbage, organic garlic, salt, organic dill, organic mustard seed
This sauerkraut is inspired by the familiar aromatics of both sage and juniper scattered throughout the Golden State’s rugged terrain, especially during fire season in the dry months. The thick evergreen note of juniper, the camphor-eucalyptus scent of sage, along with the smoky heat of chipotle chiles, combine to create a smoky-woodsy-heat that doesn’t fade even when paired up with strong foods. If you regularly reach for the hot sauce, then this ’kraut is for you.
Ingredients: Organic cabbage, salt, organic chiles, organic sage, organic juniper berries
Earl Bloor talks sauerkraut with Dave Edmonson of Dunsmuir’s Salt and Savour.
Listen to the interviewI post the work behind each jar, and the town it comes from, on Instagram and Facebook.
Follow on InstagramFind me on FacebookStore buyers, restaurants and everyone else: call or write.
Call (530) 261-0310
or write info@saltandsavour.com
Salt and Savour Sauerkraut is produced in beautiful Dunsmuir, California, home of “The Best Water on Earth.” Dunsmuir is on the banks of the Upper Sacramento River, one of California’s blue-ribbon trout streams, in the shadow of majestic Mt Shasta.
I think it’s the perfect place to make sauerkraut, because the pace of life in Dunsmuir is about the same as the pace of fermenting cabbage.