We make our live, raw sauerkraut with locally grown organic cabbage and organic celtic sea salt in custom made ceramic crocks. By fermenting for 2 seasons we create a delicious kraut with a high level of probiotic bacteria. Eating traditionally made, unpasteurised sauerkraut daily has many health benefits and is highly recommended as a way to protect oneself against degenerative diseases. Include a little as a side dish with any meal and you will soon find a plate of food to be incomplete without it.