Sauerkraut that’s the colour of sunshine. With a taste as vibrant as the colour, there’s nothing bland about this. Use it to pep up a salad or brighten some dreary leftovers. We leave our white cabbage kraut for 20 days to develop its flavour and texture. All our ferments are prepared in small batches entirely by hand using actual ingredients and no added flavourings. Available for online ordering in squishy packets, or in jars for local delivery or collection from the fermentary.