Root 5 Farm Organic Cabbage, Maine Sea Salt.
Keep sauerkraut refrigerated and it will last for several months. The flavors will continue to mature and develop as it ages.
How it's Made:
We use the Lacto-fermentation method for making sauerkraut. This method of natural pickling is done with no added water or vinegar. It is a natural pro-biotic food preservation method that enhances the life in the vegetables and the eater.
Lactofermentation 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.
-It is best to eat our sauerkraut raw, uncooked. Many recipes for sauerkraut suggest heating it up, slow cooking it for long periods of time, or rinsing and draining the juices. Heating or rinsing our lacto-fermented sauerkraut is strongly discouraged because you will loose the health benefits of this live, fermented food.
-If you like a savory breakfast, try sauerkraut with your eggs and toast and a splash of hot sauce in the morning.
-Serve sauerkraut alongside any meat dish. Try it on a hamburger or next to steak or sausage.
-Use kraut to garnish soup or as a sandwich topping.
-Need a boost of energy? Or a boost to your immune system? Eat some sauerkraut with a fork, right out of the jar!