Plain sauerkraut
Just cabbage and salt
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.
Recipe: Baked potato with sauerkraut and bacon
Recipe: Mashed potatoes with fried bacon and 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
