Sauerkraut

Every jar we make is fermented in small batches, by hand, in Cortland, New York: raw, unpasteurized, and alive. Where most supermarket kraut is quick-pickled with vinegar in a matter of days, ours ferments slowly, the old way, for weeks or months. No heat-treating, no vinegar, no preservatives, no rushing. Just real vegetables, real salt, real time, and the wild cultures that show up when you let good ingredients do their thing.

Raw & unpasteurized

Nothing is cooked or heat-treated, so the live cultures and their probiotics stay alive all the way to your fork.

Slow, never rushed

We don't rush good food. Our sauerkrauts wild-ferment a patient 4 to 6 months, building the deep, complex tang you cannot fake with vinegar.

Grown down the road

Cabbage from a multi-generational family farm in Central New York, organic beets from Chicory Creek Farm, napa cabbage and cucumbers from Plowbreak and Stick & Stone. Farmers we know by name.

We don't rush good food. While mass-produced kraut is quick-pickled with vinegar or hurried out in days, ours undergoes a slow, traditional 4 to 6 month wild fermentation. That patient aging lets waves of beneficial lactic acid bacteria flourish, fully breaking down the cabbage for better bioavailability and developing a rich, complex, tangy flavor.

The long ferment also generates postbiotics: beneficial compounds and organic acids made by the probiotic microbes, associated with gut lining integrity and immune health. Raw, alive, and honest. That is the whole point.

Naturally gluten-free · no added sugar, vinegar, or preservatives · nothing you can't pronounce.