Garlic Dill Kraut
Major umami! Your mouth may start to water when you open up our Garlic Dill kraut. We may have not pickles in the wintertime, but you can still get the classic 'pickle' flavor. Dare we say it's even better in crunchy sauerkraut form?
If you cook fish, great to add this kraut to your plate! If you have leftover fish, make a flaked fish salad + this kraut + creamy, lemony dressing. Viva acid, crunch, sour, and, of course, garlic!
Ingredients: cabbage, salt, dill, garlic, spices
Fermentation time: Around one month. Our sauerkraut is fermented in barrels until the right balance of sauer and crunch is perfected. No soft and soggy sauerkraut here!
Vegan, gluten-free and naturally probiotic, brimming with good bacteria.