Our Restaurant and our Cafe will be closed on Friday, March 29th for Good Friday

Sauerkraut

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.

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