Classic Caraway Sauerkraut
Classic Caraway Sauerkraut
Cabbage, salt, caraway. Three weeks in glass, never heated.
Buy more, pay less per jar
Order today arrives Sep 30 – Oct 3
Ships Monday & Tuesday · 2–5 days in transit · continental US only
The 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.
Raw, never heated
Most 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.
No vinegar. No sugar. No preservatives. Cabbage, salt, time.
What it tastes like
Bright and properly sour, with the warm anise note caraway gives it. Crunchy, not mushy. Salt-forward without being salty.
How to use it
A 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.
Ingredients
Cabbage, sea salt, caraway seed, live cultures.
How it ships
No 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.
16 oz glass jar. Keep refrigerated. Vegan, gluten free, non-GMO.
Goes well with this
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Ingredients: Cabbage, sea salt, caraway seed.
That is the whole list. No vinegar, no sugar, no starter culture, no preservatives — the bacteria already on the cabbage do the work, and salt keeps everything else out.
Live cultures: present and active. We do not pasteurize, so nothing in the jar has been heated.
Net weight: 16 oz (454 g) in a glass jar.
Allergens: none. Made in a facility that also handles garlic, chilli and mustard seed.
Straight from the jar. A forkful with whatever is on the plate. This is how most of it disappears.
With anything fatty. Sausage, pork, a burger, roast potatoes. Caraway and fat are an old pairing for a reason.
On a sandwich. Drain it first so the bread survives.
Stirred into a grain bowl at the end, off the heat. Heat kills the cultures — add it last, not while cooking.
Start small. A tablespoon a day is plenty if you are not used to fermented food.
We ship Monday and Tuesday only. Nothing sits in a warehouse over a weekend. Orders placed later in the week go out the following Monday.
Packed cold, not frozen. Every box goes out in an insulated liner with a cold pack. No dry ice, no styrofoam — fermented food does not need either.
Your box may arrive warm. That is normal. Cold packs melt. Boxes sit on porches. None of that harms a live ferment: the salt and the acidity are what keep it safe, not the temperature. A jar can spend days out of the fridge and be perfectly fine. Put it in the fridge when it arrives and carry on.
Transit is 2 to 5 days across the continental US. We do not ship to Alaska, Hawaii or outside the United States.
If a jar arrives broken, send us a photo within 48 hours and we replace it. No need to send anything back.
Keep it in the fridge. Always, from the moment it arrives. This is live food, not a shelf-stable pickle.
Unopened: about 6 months. Opened: about a month, and it stays good as long as the cabbage sits under the brine. Push it back down with a clean fork if it rises.
It is still fermenting. That is the point. The jar may hiss when you open it, the brine may look cloudy, and the lid may push up a little. All three mean it is alive and working.
It may leak. Open it over the sink the first time, especially if the box travelled somewhere warm.
The flavour keeps changing. A jar you open in month four is sourer than the same jar in week one. Neither is wrong — pick the one you like and buy accordingly.
Is this like the sauerkraut in a can?
No. Canned sauerkraut is heated to make it shelf-stable, which kills everything living in it and softens the cabbage. Ours has never been heated, which is why it lives in the fridge and why it still crunches.
Why caraway?
Because it is the traditional pairing and it does something the cabbage cannot do alone — a warm, faintly aniseed note that rounds off the sourness. If you want it without, start with Garlic & Dill instead.
Is the cabbage organic?
We are not certified organic, so we do not use the word about our own jars. In the United States "organic" is a regulated claim, and we would rather not say something we cannot show you a certificate for.
What is actually in the jar: cabbage, sea salt, and the vegetables or spices that make the flavor. Nothing else — no vinegar, no sugar, no preservatives, no starter cultures.
Worth knowing: organic and raw are two different things, and they are not the ones people usually mix up. A certified organic jar that sits on a shelf at room temperature has almost always been pasteurized, which means the cultures in it are no longer alive. Ours is never heated, which is why it has to stay cold.
How many probiotics are in a jar?
We do not put a CFU number on the label, and we would be careful with anyone in this category who does. Live culture counts in a raw ferment shift with temperature, time and the jar itself — a number printed at packing is not the number in your fridge three months later. What we can tell you is what it is: raw, unpasteurized, fermented with nothing but cabbage, salt and time, and never heated. Anything more specific belongs to your doctor, not to us.