and other vegetable ferments
Fermentation starts with the soil.
And Mississippi has the best soil.
We source our vegetables from local growers who use sustainable practices, and we process our ferments by hand to ensure that each one is aged to peak flavor.
Fermentation is a vibrant, living process, which means that while each batch is unique, every jar is packed with microbial life.
Here are some of our vegetable ferments and krauts:
Juniper Caraway Kraut
Green cabbage with whole caraway seeds and juniper berries, sea salt. A classic kraut with Old World flavor. Perfect for a reuben, bratwurst, or veggie dog, or anything else
Ginger Turmeric Kraut
Green cabbage, carrot, fresh ginger, fresh turmeric, sea salt. For the rhizome lovers among us. This kraut is bright and refreshing, with the healing and anti-inflammatory properties of ginger and turmeric.
Green cabbage, carrot, chili flakes, oregano, whole cumin seed, sea salt. Our take on the traditional Central American slaw, this kraut is smoky and perfectly spicy. Try it on scrambled eggs.
Garlic Caraway Kraut*
Red cabbage, garlic, caraway seed, sea salt. Red cabbage is crunchy and tangy in this kraut. Equally good on a pastrami sandwich or atop avocado toast.
Sour Dill Pickles*
Cucumber, filtered water, garlic, dill flower, peppercorn, mustard seed, sea salt. A tangy, crisp ode to the kosher deli.