The products
Everything is organic and Debio certified. The cabbage ferments in a crock for fourteen days and goes into jars without added sugar or vinegar. It is not heat treated.
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Norwegian kimchi
White cabbage and carrot with chilli, ginger and garlic. Small and large jar.
The kimchi that started it all. We make it with Norwegian white cabbage instead of napa cabbage, because organic white cabbage is easy to get here. That is why it is called Norwegian kimchi.
How we use it: We call it the all-rounder. Stir it into mayonnaise for coleslaw on your burger, add a spoonful to a salad, or serve it with chicken, meat and fish. It is especially good in sushi.
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Sauerkraut with caraway
Cabbage and caraway with a little crushed juniper. Small and large jar.
Traditional Norwegian sauerkraut, though it does not taste like the one from the shop. Just cabbage, caraway and a little crushed juniper, with no sugar or vinegar.
How we use it: With pork ribs, pork and sausages, and a classic at Christmas. If you find it too sour, drizzle a little honey over it.
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Sauerkraut with cumin
For those who do not like caraway. Small and large jar.
Not everyone likes caraway. So we also make a sauerkraut with cumin.
How we use it: Use it wherever you would use sauerkraut with caraway. It is great in tacos.
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Plain sauerkraut
Just cabbage and salt. Small and large jar.
Completely plain, cabbage and the salt it needs. In the Netherlands and Germany this is the sauerkraut people use most. Here you taste what fermentation does to the cabbage.
How we use it: It goes with most things. Try it with mashed potatoes and fried bacon.
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Sauerkraut with Indian spices
Yellow from turmeric, with fennel and cardamom. Small and large jar.
Sauerkraut that gets its yellow colour from turmeric. There is also fennel seed, fenugreek, cardamom, paprika, coriander, mustard seed and ginger.
How we use it: With Indian food and rice, and with meat you would usually serve with rice.
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Red cabbage with spices
With a hint of clove, allspice and cumin. Small and large jar.
Fermented red cabbage with a hint of ground clove, allspice and cumin.
How we use it: With Christmas food and game.
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Red cabbage with onion
Our own favourite. Small and large jar.
Fermented red cabbage with red onion. Of all seven, this is the one we like best ourselves.
How we use it: With meat and brown gravy, in stews and on burgers. It is very good with lingonberries.
You will find the jars in farm shops and at five REKO rings: Bø, Skien, Porsgrunn, Notodden and Kongsberg. Where to buy
With a little fat
All of them are good with a little fat alongside: melted butter, olive oil, pork rib fat, sour cream, crème fraîche or mayonnaise. It brings out the flavour.