Raw Sauerkraut Near You

Raw sauerkraut is hard to find locally, and the reason is structural rather than culinary.

A live ferment needs refrigeration from the moment it is packed, which means a shop has to give it cooler space — the most expensive shelf in the building. It also has a shorter life than the shelf-stable version and it keeps changing in the jar, getting more sour week by week. Most grocery buyers look at that and stock the pasteurized one instead. That is why the sauerkraut aisle is usually full of jars that are no longer alive.

Where you will find the real thing locally: a farmers market with a fermenter selling directly, a co-op or health food store with a good refrigerated section, and occasionally a deli that makes its own. Ask one question at the counter — "is this pasteurized?" — and the answer tells you everything.

If none of that is near you, that is what we are for. Every jar here is raw, fermented in glass, never heated, and packed with an insulated liner and a cold pack. We ship Monday and Tuesday anywhere in the continental US, and boxes of four jars or more ship free.