{"title":"All Sauerkraut","description":"\u003cp\u003eFive raw sauerkrauts, one price. Classic caraway, garlic and dill, beet and carrot, turmeric and ginger, jalapeño — pick by taste, not by cost. Every jar is fermented in glass, never heated, and shipped cold.\u003c\/p\u003e","products":[{"product_id":"classic-caraway-sauerkraut","title":"Classic Caraway Sauerkraut","description":"\u003cp\u003eThe one to start with. Cabbage, sea salt and caraway seed, fermented slowly in glass until it turns sharp, clean and faintly sweet — the sauerkraut people in Central and Eastern Europe have been eating at the table for centuries, not the limp shelf-stable stuff in a can.\u003c\/p\u003e\n\u003ch4\u003eRaw, never heated\u003c\/h4\u003e\n\u003cp\u003eMost sauerkraut on a grocery shelf has been pasteurized — heated until nothing is alive in it, so it can sit at room temperature for a year. Ours never sees heat. It is fermented in small batches in glass, shipped cold and kept cold, and it is still fermenting when it reaches you. That is why the lid is vented: live cabbage makes CO₂.\u003c\/p\u003e\n\u003cp\u003eNo vinegar. No sugar. No preservatives. Cabbage, salt, time.\u003c\/p\u003e\n\u003ch4\u003eWhat it tastes like\u003c\/h4\u003e\n\u003cp\u003eBright and properly sour, with the warm anise note caraway gives it. Crunchy, not mushy. Salt-forward without being salty.\u003c\/p\u003e\n\u003ch4\u003eHow to use it\u003c\/h4\u003e\n\u003cp\u003eA forkful next to eggs, sausage, roast pork or anything fatty. On a hot dog or a reuben. Straight from the jar at the fridge door, which is how most of it disappears.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eCabbage, sea salt, caraway seed, live cultures.\u003c\/p\u003e\n\u003ch4\u003eHow it ships\u003c\/h4\u003e\n\u003cp\u003eNo dry ice, no styrofoam. Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. We pack every jar in an insulated liner with a cold pack, ship Monday and Tuesday only so nothing sits in a warehouse over the weekend, and your order goes straight into the fridge on arrival. Refrigerated shelf life is about 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.\u003c\/em\u003e\u003c\/p\u003e","brand":"WellFerment","offers":[{"title":"Default Title","offer_id":52391718191392,"sku":"KRT-CLS-16","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1022\/4291\/0496\/files\/krt-cls-16-01_ab7599c6-f03d-41ec-8756-d484266f8842.png?v=1790030335"},{"product_id":"garlic-dill-sauerkraut","title":"Garlic \u0026 Dill Sauerkraut","description":"\u003cp\u003eDill pickle flavor without the vinegar. Fresh garlic and dill go into the crock with the cabbage and ferment together, so the garlic mellows into something round and savory instead of raw and hot.\u003c\/p\u003e\n\u003ch4\u003eRaw, never heated\u003c\/h4\u003e\n\u003cp\u003eMost sauerkraut on a grocery shelf has been pasteurized — heated until nothing is alive in it, so it can sit at room temperature for a year. Ours never sees heat. It is fermented in small batches in glass, shipped cold and kept cold, and it is still fermenting when it reaches you. That is why the lid is vented: live cabbage makes CO₂.\u003c\/p\u003e\n\u003cp\u003eNo vinegar. No sugar. No preservatives. Cabbage, salt, time.\u003c\/p\u003e\n\u003ch4\u003eWhat it tastes like\u003c\/h4\u003e\n\u003cp\u003eGarlicky, herbal, deeply savory. If dill pickles are your thing, this is the jar you will finish first.\u003c\/p\u003e\n\u003ch4\u003eHow to use it\u003c\/h4\u003e\n\u003cp\u003eChopped into potato salad or tuna salad. Piled on a burger. Next to smoked fish. Stirred into sour cream for a five-second dip.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eCabbage, sea salt, garlic, dill, live cultures.\u003c\/p\u003e\n\u003ch4\u003eHow it ships\u003c\/h4\u003e\n\u003cp\u003eNo dry ice, no styrofoam. Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. We pack every jar in an insulated liner with a cold pack, ship Monday and Tuesday only so nothing sits in a warehouse over the weekend, and your order goes straight into the fridge on arrival. Refrigerated shelf life is about 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.\u003c\/em\u003e\u003c\/p\u003e","brand":"WellFerment","offers":[{"title":"Default Title","offer_id":52391718224160,"sku":"KRT-GDL-16","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1022\/4291\/0496\/files\/krt-gdl-16-01_383477a4-755e-4bd0-91d5-662f6ca86a03.png?v=1790030336"},{"product_id":"beet-carrot-sauerkraut","title":"Beet \u0026 Carrot Sauerkraut","description":"\u003cp\u003eCabbage, beet and carrot fermented together until the whole jar turns deep magenta. The root vegetables bring their own sugar to the ferment, so this is the mildest, sweetest jar in the lineup — and the one people who think they dislike sauerkraut usually end up liking.\u003c\/p\u003e\n\u003ch4\u003eRaw, never heated\u003c\/h4\u003e\n\u003cp\u003eMost sauerkraut on a grocery shelf has been pasteurized — heated until nothing is alive in it, so it can sit at room temperature for a year. Ours never sees heat. It is fermented in small batches in glass, shipped cold and kept cold, and it is still fermenting when it reaches you. That is why the lid is vented: live cabbage makes CO₂.\u003c\/p\u003e\n\u003cp\u003eNo vinegar. No sugar. No preservatives. Cabbage, salt, time.\u003c\/p\u003e\n\u003ch4\u003eWhat it tastes like\u003c\/h4\u003e\n\u003cp\u003eEarthy and sweet up front, sour on the finish. Softer and less salty than the classic.\u003c\/p\u003e\n\u003ch4\u003eHow to use it\u003c\/h4\u003e\n\u003cp\u003eOn grain bowls and avocado toast. Alongside roast chicken. Folded into shredded cabbage salad. It makes a plate look like someone cooked on purpose.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eCabbage, beet, carrot, sea salt, live cultures.\u003c\/p\u003e\n\u003ch4\u003eHow it ships\u003c\/h4\u003e\n\u003cp\u003eNo dry ice, no styrofoam. Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. We pack every jar in an insulated liner with a cold pack, ship Monday and Tuesday only so nothing sits in a warehouse over the weekend, and your order goes straight into the fridge on arrival. Refrigerated shelf life is about 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.\u003c\/em\u003e\u003c\/p\u003e","brand":"WellFerment","offers":[{"title":"Default Title","offer_id":52391718256928,"sku":"KRT-BCR-16","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1022\/4291\/0496\/files\/krt-bcr-16-01_9fdc1fe5-700d-4304-952b-29009c4fa75a.png?v=1790030336"},{"product_id":"turmeric-ginger-sauerkraut","title":"Turmeric \u0026 Ginger Sauerkraut","description":"\u003cp\u003eFresh turmeric root and ginger fermented with the cabbage, with a crack of black pepper — the way turmeric is traditionally eaten, with fat and pepper alongside it rather than on its own.\u003c\/p\u003e\n\u003ch4\u003eRaw, never heated\u003c\/h4\u003e\n\u003cp\u003eMost sauerkraut on a grocery shelf has been pasteurized — heated until nothing is alive in it, so it can sit at room temperature for a year. Ours never sees heat. It is fermented in small batches in glass, shipped cold and kept cold, and it is still fermenting when it reaches you. That is why the lid is vented: live cabbage makes CO₂.\u003c\/p\u003e\n\u003cp\u003eNo vinegar. No sugar. No preservatives. Cabbage, salt, time.\u003c\/p\u003e\n\u003ch4\u003eWhat it tastes like\u003c\/h4\u003e\n\u003cp\u003eWarm, golden, gently spiced. Ginger heat on the back end. Less sour than the classic.\u003c\/p\u003e\n\u003ch4\u003eHow to use it\u003c\/h4\u003e\n\u003cp\u003eWith rice and roasted vegetables. Next to curry or dal. On a fried egg. In a lunch bowl when you want the plate to taste like something.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eCabbage, sea salt, turmeric root, ginger, black pepper, live cultures.\u003c\/p\u003e\n\u003ch4\u003eHow it ships\u003c\/h4\u003e\n\u003cp\u003eNo dry ice, no styrofoam. Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. We pack every jar in an insulated liner with a cold pack, ship Monday and Tuesday only so nothing sits in a warehouse over the weekend, and your order goes straight into the fridge on arrival. Refrigerated shelf life is about 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.\u003c\/em\u003e\u003c\/p\u003e","brand":"WellFerment","offers":[{"title":"Default Title","offer_id":52391718355232,"sku":"KRT-TGR-16","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1022\/4291\/0496\/files\/krt-tgr-16-01_796913f4-c021-4c58-8e92-65181c45d128.png?v=1790030336"},{"product_id":"jalapeno-sauerkraut","title":"Jalapeño Sauerkraut","description":"\u003cp\u003eJalapeño and garlic fermented right in with the cabbage. Fermenting the chile takes the raw edge off the heat and leaves something rounder and fruitier than fresh jalapeño — medium heat, not a dare.\u003c\/p\u003e\n\u003ch4\u003eRaw, never heated\u003c\/h4\u003e\n\u003cp\u003eMost sauerkraut on a grocery shelf has been pasteurized — heated until nothing is alive in it, so it can sit at room temperature for a year. Ours never sees heat. It is fermented in small batches in glass, shipped cold and kept cold, and it is still fermenting when it reaches you. That is why the lid is vented: live cabbage makes CO₂.\u003c\/p\u003e\n\u003cp\u003eNo vinegar. No sugar. No preservatives. Cabbage, salt, time.\u003c\/p\u003e\n\u003ch4\u003eWhat it tastes like\u003c\/h4\u003e\n\u003cp\u003eSour, garlicky, warm rather than burning. The heat builds slowly and stops where it should.\u003c\/p\u003e\n\u003ch4\u003eHow to use it\u003c\/h4\u003e\n\u003cp\u003eTacos, carnitas, brisket. On nachos in place of pickled jalapeños. In a grilled cheese. Anywhere you would reach for hot sauce but want crunch too.\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eCabbage, sea salt, jalapeño pepper, garlic, live cultures.\u003c\/p\u003e\n\u003ch4\u003eHow it ships\u003c\/h4\u003e\n\u003cp\u003eNo dry ice, no styrofoam. Live ferments travel safely without refrigeration for days and even weeks — the brine and the live cultures are what keep them stable. We pack every jar in an insulated liner with a cold pack, ship Monday and Tuesday only so nothing sits in a warehouse over the weekend, and your order goes straight into the fridge on arrival. Refrigerated shelf life is about 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.\u003c\/em\u003e\u003c\/p\u003e","brand":"WellFerment","offers":[{"title":"Default Title","offer_id":52391718388000,"sku":"KRT-JAL-16","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1022\/4291\/0496\/files\/krt-jal-16-01_7bed6375-ef4c-4bb2-9b66-d52e8e92ce2d.png?v=1790030336"}],"url":"https:\/\/wellferment.com\/collections\/all-kraut.oembed","provider":"WellFerment","version":"1.0","type":"link"}