We're delighted to see our kraut cabbages sizing up (they get to be nearly 10lbs each!) and we're preparing for our big kraut-making shred fest at the end of the month. But we need to empty out some more kraut barrels so we have space for the new crop. This is our version of Octoberfest. We're featuring our original Powerkraut in the shares this week! Pair with your favorite lager and bratwurst and enjoy!
For nearly two decades we’ve made our own fermented foods, growing all our own ingredients, developing our recipes, and using centuries-old preservation techniques. We use the Lacto-fermentation method for making sauerkraut. This method of natural pickling is done with no added water or vinegar. It is a natural pro-biotic food preservation method that enhances the life in the vegetables and the eater.
We grow a late season large white cabbage variety. Our fertile, well mineralized soils produce very high quality flavor and nutrition in our kraut.
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We harvest in mid-October and use a certified kitchen space and robo-coop machine to shred and salt our cabbage.
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We ferment the kraut for 3 days at 65 F, then reduce the temp for secondary fermentation for 15 days at 54 F. It is stored in our root cellar at 34 F for the long term.
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