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Sauerkraut made from only cabbage & sea salt, exactly the same way our grandparents did - and tastes almost as good. Naturally fermented for at least four weeks and unpasteurised to maintain probiotic Lactobacillus species. Expect earthy, nutty flavours with an acidity capable of lightening heavier meals.
Live & unpasteurised - Keep refrigerated below 4 degrees C.
Ingredients: Cabbage, Australian Sea Salt