Bay Leaf Sauerkraut

Flat leaf cabbage, organic carrots, sea salt, bay leaves

"Simplicity is the ultimate sophistication"  ~ Leonardo Da Vinci

This sauerkraut is crafted using 4 simple ingredients:  Flat leaf cabbage, organic carrots, and sea salt.  With bay leaves added to provide herbal, floral notes of oregano and thyme. There is no one-two punch of different spices, and nothing here that overpowers the palette. Basic, but not bland. Salty, funky, and bright. If you think back to the time when you first tasted sauerkraut, this is what it should have tasted like.

I ferment 14 days, bag it, and refrigerate. There is plenty of crunch to the cabbage, and the flavor develops and gets better over time.

A word or two about naturally fermented sauerkraut: it is low in calories, high in fiber, with no fat. This is a naturally lacto-fermented food that is full of beneficial probiotics that are good for your gut. I'm told that 10 trillion lactobacillus bacteria reside in 4-6 ounces of fermented sauerkraut. That means that 2 pounds of this stuff could have 80 TRILLION colony-forming beneficial bacteria. That is like ALL the bottles of probiotics in the pharmacy. Sauerkraut also contains Vitamin K, which facilitates the absorption of calcium and bone mineralization, as well as Vitamin C, to repair tissues and ward off the scurvy.

This recipe is completely Whole30 and AIP compliant!

Please keep refrigerated. Don't eat the bay leaves.

A word about shipping...

I use USPS Priority Mail.  Shipping is $5 for one item, and $2 for each additional item.  

Pint Size

Quart Size