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For nearly two decades we’ve made our own fermented foods, growing our own ingredients, developing our recipes, and using centuries-old preservation techniques.
We grow a large white cabbage variety and harvest in late-October. We shred the cabbage and add high quality seas salt to create favorable conditions for lactobacilli organisms to convert the sugars into lactic acid. Lactic acid is the natural preservative in sauerkraut that gives it it's pleasantly tart flavor and incredible nutritional value. We hope you enjoy these delicious ferments, available year round at stores and farm stands throughout the Upper Valley! Sign up for a Root 5 Farm CSA to try all of our seasonal Power Kraut varieties and small batch farm kitchen products. |
Where Can I Buy Power Kraut?
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Co-op Food Stores, Hanover and Lebanon, NH
Upper Valley Food Coop, White River Jct, VT Norwich Farm Creamery, Norwich, VT Chapman's Store, Fairlee, VT Sweetland Farm Store, Norwich, VT So Ro Market, South Royalton, VT Free Verse Farm Shop, Chelsea, VT Cross Road Farm Stand, Norwich, VT Kiss the Cow Farm Stand, Barnard, VT Chicken Wiggle Farm, Chelsea, VT |
Our Original sauerkraut recipe is tried and true, pure and simple. It’s a classic topper for anything from hot dogs and brats to your morning eggs and toast.
Ingredients: Root 5 Farm Organic Cabbage, Maine Sea Salt 
Made with fresh turmeric grown at Root 5 Farm, this vibrant kraut has a bold flavor that adds sunshine to every bite.
Ingredients: Root 5 Farm Organic Cabbage, Turmeric, Black Pepper, Maine Sea Salt |
Made with our own fresh ginger, this vegan Kimchi is a next level meal booster. Top a grain bowl or a stir-fry for some spicy goodness!
Ingredients: Root 5 Farm Organic Cabbage, Carrot, Chili Pepper, Onion, Scallion, Maine Sea Salt, Mushroom Broth, Sweet Pepper, Garlic, Ginger 
Caraway kraut adds earthiness that compliments a variety of dishes. Try it on pastrami sandwiches, baked fish, or mix into mashed potatoes.
Ingredients: Root 5 Farm Organic Cabbage, Caraway Seed, Maine Sea Salt |
Mix Lemon Rosemary kraut into veggie burgers or meatballs for a burst of flavor. Add brightness to your avocado toast or savory oatmeal!
Ingredients: Root 5 Farm Organic Cabbage, Lemon Juice, Rosemary, Lemon Zest, Maine Sea Salt |
Beet Kruat is a vibrant and flavorful topping, perfect for sandwiches, burgers, and tacos, a delicious side for roasted meats, or a refreshing addition to salads and rice bowls. Each bite offers a delightful blend of crunch, tang, and a touch of sweetness.
Ingredients: Root 5 Farm Organic Cabbage and Beets, Sea Salt, Organic Lemon Peel. |
Frequently Asked Questions
Q: What is lacto-fermentation?
A: Lacto-fermentation is method of natural pickling without adding water or vinegar. It is a natural pro-biotic food preservation method that enhances the life in the vegetables and the eater. It's is the process where lactobacilli organisms (naturally present on cabbages grown in fertile, organic well mineralized soils) convert the sugars and starches in the cabbage into lactic acid. Lactic acid is the natural preservative present in sauerkraut and gives it its pleasantly tart flavor. By adding high quality sea salt (we use Maine sea salt) at 2% by weight of cabbage and excluding air, you create a favorable environment for the lactobacilli organisms to convert the sugars into lactic acid.
Q: When I opened my Power Kraut container it fizzed and exploded similarly to champagne! Is this okay?
A: Yes! In fact, that means your raw cultured food is alive and well. The bacteria that causes the vegetables to ferment and fizz are the same beneficial bacteria that make it so health-giving. In fact, we looked up "ferment" synonyms and here are some we discovered: "acidify, be violent, boil, brew, bubble, churn, concoct, dissolve, effervesce, evaporate, excite, fester, fizz, foam, foment, froth, heat, incite, inflame, leaven, moil, overflow, provoke, ripen, rise, rouse, seethe, simmer, sour, sparkle, stir up, work" Ahhh, microbes. Eat and enjoy!
Q: My container of kraut leaked. What's up with that?
A: This a raw product. We do not can or seal it in any way so if it warms up or becomes over excited it may leak. Besides possibly being annoying or making a mess, this tendency to leak causes no harm.
Q: Are there dairy products in your lacto-fermented foods?
A: No! The word "Lacto" refers to Lactobacillus, one of the bacteria hard at work preserving your veggies in your kraut! There is no whey or dairy products in our fermented foods.
Q: Is there vinegar in your products?
A: Absolutely not. Fermented foods are often called pickled, which they technically are, but pickling can be done in two ways --with vinegar or traditional brine. We use only salt brine to create that tangy flavor in our products.
Q: I just found a jar of your kraut in the back of my fridge. It's been there awhile, is it okay to eat?
A: Yes! Fermented foods last a good long time seeing that they are not exposed to oxygen. Aged kraut is actually quite delicious. You will know if your fermented food has gone bad because it will either have an undesirable texture (mushy) or it will begin to grow mold (but keep in mind, you can simply scrape the top moldy layer off and eat the rest, if you're okay with that).
Q: How long will my ferments keep?
A: They will keep a year or more. Seriously. They don't spoil unless exposed to oxygen, or when the cabbage is not submerged under it's own salt brine.
A: Lacto-fermentation is method of natural pickling without adding water or vinegar. It is a natural pro-biotic food preservation method that enhances the life in the vegetables and the eater. It's is the process where lactobacilli organisms (naturally present on cabbages grown in fertile, organic well mineralized soils) convert the sugars and starches in the cabbage into lactic acid. Lactic acid is the natural preservative present in sauerkraut and gives it its pleasantly tart flavor. By adding high quality sea salt (we use Maine sea salt) at 2% by weight of cabbage and excluding air, you create a favorable environment for the lactobacilli organisms to convert the sugars into lactic acid.
Q: When I opened my Power Kraut container it fizzed and exploded similarly to champagne! Is this okay?
A: Yes! In fact, that means your raw cultured food is alive and well. The bacteria that causes the vegetables to ferment and fizz are the same beneficial bacteria that make it so health-giving. In fact, we looked up "ferment" synonyms and here are some we discovered: "acidify, be violent, boil, brew, bubble, churn, concoct, dissolve, effervesce, evaporate, excite, fester, fizz, foam, foment, froth, heat, incite, inflame, leaven, moil, overflow, provoke, ripen, rise, rouse, seethe, simmer, sour, sparkle, stir up, work" Ahhh, microbes. Eat and enjoy!
Q: My container of kraut leaked. What's up with that?
A: This a raw product. We do not can or seal it in any way so if it warms up or becomes over excited it may leak. Besides possibly being annoying or making a mess, this tendency to leak causes no harm.
Q: Are there dairy products in your lacto-fermented foods?
A: No! The word "Lacto" refers to Lactobacillus, one of the bacteria hard at work preserving your veggies in your kraut! There is no whey or dairy products in our fermented foods.
Q: Is there vinegar in your products?
A: Absolutely not. Fermented foods are often called pickled, which they technically are, but pickling can be done in two ways --with vinegar or traditional brine. We use only salt brine to create that tangy flavor in our products.
Q: I just found a jar of your kraut in the back of my fridge. It's been there awhile, is it okay to eat?
A: Yes! Fermented foods last a good long time seeing that they are not exposed to oxygen. Aged kraut is actually quite delicious. You will know if your fermented food has gone bad because it will either have an undesirable texture (mushy) or it will begin to grow mold (but keep in mind, you can simply scrape the top moldy layer off and eat the rest, if you're okay with that).
Q: How long will my ferments keep?
A: They will keep a year or more. Seriously. They don't spoil unless exposed to oxygen, or when the cabbage is not submerged under it's own salt brine.
We also make a variety of small-batch fermented products
that we offer exclusively through our CSA.
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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