In addition to the line-up of classics we keep on hand, our krauts are often inspired by what’s seasonally available from our friends at the farmers market. Follow us on Instagram to keep up with our latest creations.
- pat’s naked: plain ol’ cabbage, salt, & water
- tata: green cabbage + red cabbage = pink kraut for breast cancer awareness month
- bavarian: classic caraway
- russian: red cabbage & caraway (little vitamin C boost)
- lemon dill: fresh & light. the pickle of kraut
- vincent’s: cabbage & sunflower microgreens
- apple pie: apple, ginger, warming spices.
- peace: hemp seeds, walnuts, microgreens
- tut: fresh turmeric, black pepper, onion
- bunny: carrot, radish, fennel
- mister garlic: loads of garlic & a little black pepper
- moroccan: ras al hanout spice blend, onion, carrot, bell pepper, currants
- zinger: jicama & hibiscus
- ginger beet: red cabbage, shredded beets, fresh ginger (detox delight)
- pony boy: horseradish, bell pepper, celery seed
- jimmy pesto: local basil, lemon zest, black pepper, garlic, sunflower microgreens
- blue moon: carrot, horseradish, daikon, & caraway
- south texas: jalapeno, onion, cumin, lime
- cajun: smoked paprika, celery seed, gumbo file
- chipotle: onion & smoky pepper
- curtido: carrot, onion, Mexican oregano, cumin
- thai good: young coconut, lemongrass, local thai basil, bird’s eye chili
- kimchi: carrot, daikon, garlic, ginger, gochugaru (vegan!)
- kimchi reserve: extra ginger, plus horseradish & red pepper flake (vegan!)
- el kimchi: habanero, cumin, lime, gochugaru (vegan!)
OTHER FERMENTED VEGGIES:
- cry baby dills: classic half-sour cucumber
- fifi’s pico: tomatillo pico de gallo
- escabeche: cauliflower, carrot, onion, jalapeno
- dang!: no joke spicy daikon
- seasonal lacto pickles & kimchi (okra, green tomatoes, turnip green kimchi)
- salsa starters: DIY spice for avocado, mango, or tomato salsa
REMEMBER, FERMENTS WANT TO LIVE IN YOUR REFRIGERATOR!!! CARBON DIOXIDE IS A NATURAL BYPRODUCT OF FERMENTATION- DON’T FEAR THE FIZZ!!
Dale & Daughter 