Fermented for a minimum of 3 weeks in traditional german crocks, never pasteurized. Our caraway beet kraut ​is made with cabbage, red beets, caraway seed and sea salt. Beets are high in potassium and vitamin C, and the sweetness of the beets balances out the sourness of the fermentation. Great in salads and sandwiches. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Caraway Beet Kraut


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    ©2016 The Art of Slow Food. All artwork by Kaitlin Chamberlin