When making a lot of sauerkraut, we chop up a lot of cabbage! In the middle of a head of cabbage is the cabbage heart. This dense part of the cabbage ferments beautifully in our barrels. Less waste, more delicious fermented vegetables.
We ferment the cabbage hearts with with carrot slices, habanero peppers and a plethora of spices. Try adding Hot Hearts to your cheese plate -- the crunchy texture, pink color and spicy taste all contrast cheese perfectly. They also make the crunchiest (and healthiest!) beer snack.
Ingredients: Cabbage hearts, habaneros, salt, water, spices, splash of vinegar
Fermentation time: Around one month, yet remain extremely crunchy. Great for those who crave a crunchy, salty snack!
Vegan, gluten-free and naturally probiotic, brimming with good bacteria. May be green/white or red, depending on the type of cabbage!