Archive for November 2018

Carrot Ginger & Cabbage (carrots, ginger, cabbage, salt) ~Salt Spring grown carrots make this kraut zesty and a bit sweet~

Green gold (cabbage, fennel, nettles tips, kale, orange zest, fennel seed, fair trade spirulina, salt) ~Our most nutrient packed kraut. Wild crafted nettle tips harvested in spring, our own kale, and sweet fennel. A complex, sweet kraut; a kids favorite! Cleansing and enriching ~

Ruby Immunity (green cabbage, beets, cinnamon, fennel, cardamon, eleuthero root, astragalus root, codonopsis root, salt). Powerful immune support, and sweet warming herbs fermented with iron rich beautiful beets and cabbage.

Simple is beautiful. Enjoy this traditional sauerkraut with everything.

Radiant roots (cabbage, burdock, turmeric, bayleaf, ginger, salt) ~Combining the blood cleansing benefits of burdock with turmerics’ anti inflammatory qualities and the warming, digestive benefits of ginger. A true healing kraut if ever there was one.~

Dulse & Cabbage ~500ml and 1 liter (Cabbage, dulse, salt) ~Mineral rich dulse that comes from Canada’s cold Atlantic ocean. This kraut is grounding and mild~

Mild Kimchi ~500ml and 1 liter (suichoy, daikon, carrot, ginger, onion, garlic, chili peppers, salt). ~A vegan version, called ‘white kimchi’ in Korea. This one is mild and we love it on our eggs in the morning. Added to a soup of noodles and lightly steamed vegetables, transforms it from simple to complex and flavourful. My sons favorite meal when feeling under the weather. ~

Hot Kimchi ~500ml and 1 liter (suichoy, daikon, carrot, ginger, onion, garlic, chili peppers, salt). ~A vegan version, called ‘white kimchi’ in Korea. This one has some heat. Grilled chi’s sandwiches! Just add some kimchi in with the cheese, grill as usual, and you have a masterpiece. Double-fermented garlic brings out a roasted quality to garlic and the kimchi. ~