Barrel Update: We've slightly changed our recipe! There's more oregano in this batch of Rosetido, and we've added onions. We love it! Let us know what you think :). The final barrel has arrived for this season! Get it before its too late! - September 22
Amigos! Fiesta! Nothing says party like sauerkraut, especially spicy pink sauerkraut! Rippin' Rosetido is our fermented take on curtido, a Latin American cabbage slaw commonly eaten with pupusas. Simply spiced with oregano, red chili flake and jalapenos, Rosetido is the perfect spicy taco topper. We also enjoy eating Rosetido in salads with avocado. (For those aficionados out there, you'll notice that this year's batch is new and improved, with a bit more oregano, onions, and a splash of vinegar.)
Ingredients: Cabbage, red cabbage, onions, salt, jalapeños, vinegar, spices, red chili flake
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.