Raw sauerkraut,
still alive
in every jar.
Cabbage, sea salt and time. Never heated, no vinegar, fermented in small batches in California and shipped cold.
Fourteen flavors.
One way of making them.
Every jar is fermented the slow way — cabbage, sea salt, one or two vegetables or spices and nothing to hurry it along.
Classic
Dill Pickle
Garlic
Beet
Carrot
Apple
Cranberry
Curry
Ginger
Turmeric
Horseradish
Juniper
Spicy Jalapeño
Box + save up to 26%
Build a box. Pay less for every jar.
Four, six, nine or twelve jars — pick any of our fourteen flavors — in one cold-packed box. The more jars, the less each one costs — from $18.75 down to $13.95 — and every box ships free.
Shop the boxes
Never heated
Most sauerkraut on the shelf is cooked. Ours is still alive.
WF Fermented slowly, at 64–68°F
21days
Every jar is dated with its batch and the days it fermented.
Vented lid
Lets the CO₂ from live fermentation escape, so the jar never needs heat to stay stable.
Why it's everywhere
Fermented foods are having their moment. Live, raw kraut is the real thing — not the shelf-stable copy.
Select raw cabbage
Only firm, crisp heads make the cut — raw from start to finish.
Live brine
Fermented the old-world way — never rushed, never heated.
