Good for you, good for your gut, but most of all - good in your mouth. Pure and simple. This one ferments for quite some time and you will end up with almost a whole cabbage in the large size jar due to the way we pack it and the way the cabbage shrinks. The taste changes depending on the time it's been fermented and so do the bacterial content and vitamin C count, and all the rest. It really has it's own story. We add a gorgeous celtic sea salt, and organic caraway seeds to beautiful local cabbages. And that's all it needs. Oh and of course a dark little anaerobic place to sit and ferment itself. Wild, raw and fermented. Crunchy, sour, salty sweet and a tiny bit nutty. YUM. Goes well with avocado, eggs, anything oily really, crackers and cheese, through a salad or in a Reuben sandwich or in any other toastie. Limited only to your imagination.
Want to make your own?