Specialty Crop

Makes rotating flavors of small-batch, probiotic-rich sauerkraut in Polish crocks, using organic and locally produced products whenever possible. Four different flavors are available, including turmeric, jalapeño-cumin, dill-caraway-carrot, and ginger-beet.

Owner Jeremy Minor uses the ‘dry brining’ process, which means adding just the right amount of salt to the cabbage, but no extra water. He uses a wooden oak post to mechanically break the cell wall of the cabbage, and that is where the needed water comes from as part of this old-fashioned method.