Sauerkraut with Indian spices
Yellow from turmeric, with fennel and cardamom
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.
Recipe: Bombay toastie with Indian-spiced sauerkraut
Good to know
Organic and Debio certified. Fermented in a stoneware crock for fourteen days, with no added sugar or vinegar, and not heat treated. A chilled product, keep at 0 to 6 °C. Read about storage
Tip: it is good with a little fat alongside, such as melted butter, olive oil, sour cream or mayonnaise. It brings out the flavour.
Ingredients and nutrition
Ingredients and nutrition will be added when we have the new labels.
Buy it
You will find the jars at the REKO rings in Bø, Skien, Porsgrunn, Notodden and Kongsberg, at Life helsekost on Tuven and in farm shops around Telemark.
Where to buy
