Sauerkraut with caraway
Cabbage and caraway with a little crushed juniper
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.
Recipe: Hot rye toastie with sauerkraut and Jarlsberg
Recipe: Medister patties with sauerkraut and potatoes
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
