DESCRIPTION
Sauerkraut made the traditional way, in Germany, from cabbage and salt.
Organic white cabbage slowly fermented in its own juice with a little salt, with no starter cultures added. It is heat stabilised, so it keeps on the shelf, and it still carries around 1 to 1.5% lactic acid for that mild tang. Good with sausages, in a Reuben, or on the side of anything rich.
