Many of the people who try our cultured vegetables are surprised how much they like them because their idea of sauerkraut comes from a jar bought from the supermarket shelf. But our products are different – they are fresh and live! No industrial vinegar, no high temperatures, no time spent on the shelf. We use locally grown, sustainably-grown vegetables, high-quality salt and spices and ferment everything in traditional crocks, letting time do its magic.
Using raw, himalayan pink salt and local, sustainably-grown produce, we offer the following varieties of fermented vegetables all year:
carrot & ginger sauerkraut
Carrot Ginger & Cabbage (carrots, ginger, cabbage, salt) ~Salt Spring grown carrots make this kraut zesty and a bit sweet~
green gold sauerkraut
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 sauerkraut
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.
traditional sauerkraut
Simple is beautiful. Enjoy this traditional sauerkraut with everything.
radiant roots sauerkraut
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.~
sauerkraut with dulse
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
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
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. ~