It’s a bird, it’s a plane, it’s small batch fermented cabbage!
Many of you may not know this, but we like to get funky—pun intended. Yes, we know that fermentation can get some weird looks, but from kimchi and sauerkraut, to peaches and peppers, we absolutely love to ferment. There’s something about seeing things change over a period of time that is mesmerising. I think it’s all that time I spent making beer in university.
In terms of this sauerkraut’s tastiness, all I can say is that my wife hated sauerkraut until she tried this. Now it’s either that I’ve finally broken through, or it’s really that good. You’ll have to decide for yourself.