The simplest recipe is arguably the most elegant. Organic field-grown cabbage, thinly sliced, combined with the best salt in the world. Pink salt is unlike regular salt, it is 80% sodium, and 20% soluble minerals and elements.
This kraut is barrel-fermented a minimum of three weeks before being hand-packed into mason jars or bulk pails. The result is a surprisingly complex, crunchy, and tangy partner to every protein, especially BBQ.
Wild Fermented, Raw, Vegan, Gluten Free, Pro-Biotic, Enzyme Rich