Garlic & Dill Sauerkraut

Ingredients: Cabbage, sea salt, garlic, dill.

The garlic and dill go into the crock with the cabbage and ferment alongside it for three weeks. They are not stirred in at the end — that is why the garlic tastes round rather than sharp.

Live cultures: present and active. Never heated.

Net weight: 16 oz (454 g) in a glass jar.

Allergens: none. Made in a facility that also handles chilli and mustard seed.

Anywhere you would put a dill pickle. Burgers, hot dogs, potato salad, a cheese sandwich.

With eggs. Scrambled, fried, in an omelette. This one is the breakfast jar.

Chopped into a dressing with olive oil and a spoon of the brine.

Next to something rich — fried chicken, a grilled cheese, anything from a pan.

Add it after cooking, never during.

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 there vinegar in this?

None. The sourness comes from fermentation, not from anything poured in. That is also why it tastes different from a supermarket dill pickle — less sharp, more savoury.

How strong is the garlic?

Noticeable but not aggressive. Fermenting garlic takes the raw bite out of it. If you dislike garlic you will still taste it; if you love garlic you may want more than there is.

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.