Lacto Fermented Veggies: Sauerkraut

Our lacto-fermented vegetables are made the traditional way, cultured slow in their own brine so they stay raw and alive with the good bacteria fermentation creates. This is the old method of preserving the harvest, the same one cultures have leaned on for centuries, and it gives these foods their bright, tangy bite. The lineup is deep, from raw sauerkraut, kimchi, and curtido to ginger carrots, red beets, dill pickles, and dilly beans, plus beet kvass and fermented juices for drinking. Nothing here is vinegar-pickled or heat-processed, because real fermentation needs neither. This is living food, the way the harvest was always kept.