Red + Ginger Fermented Sauerkraut (3 PACK)

$46.47

The bold flavor of the peppery ginger is mellowed by sweet red cabbage, making Red + Ginger Sauerkraut a balanced, delicious red cabbage sauerkraut.

Sauerkraut naturally fermented in salt water brine.
Loaded with 14 billion CFUs of lactobacillus per serving.
One package contains 16 ounces, equaling one full pint of sauerkraut plus brine.

Buy more and save!

3 Items

$15.49 each
15% Off

6 Items

$13.17 each
25% Off

9 Items

$11.62 each
30% Off

12+ Items

$10.84 each

Locally Sourced

We source most of our vegetables from local farms. That means just a day or two between harvest and fermentation. This preserves phytonutrients and creates a more nutritious product.
Salt Water Brine

We use mineral-rich, pure and unrefined Mediterranean sea salt. It’s non-iodized and contains no caking agents or added preservatives.
Zero Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic acid fermented and therefore are not a probiotic, gut-healthy pickle. Period.
Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Our Quality Promise

Hands chopping fresh ingredients at a cutting board

Fermented sauerkraut made with nutrient dense, whole food ingredients.

Serving Size: 1/4 cup

Servings Per Container: 8

Amount Per Serving: 5 Calories

%DV

Total Fat

0g

0%

Saturated Fat

0g

0%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

330mg

12%

Total Carbs

0g

0%

Dietary Fiber

1.5g

5%

Total Sugars

0mg

Includes Added Sugar

0g

0%

Protein

0g

0

Vitamin A

0mg

2%

Vitamin C

0mg

30%

Calcium

0mg

2%

Iron

0mg

2%

Green cabbage, red cabbage, fresh ginger, high mineral sea salt, filtered water

BEST EVER

"This was the best sauerkraut I've ever eaten. Not too salty and not too sour. I started eating 1/4 cup with lunch and dinner and 99% of my stomach issues disappeared. Love this stuff."

Susanne S.

ATE THIS RIGHT OUT THE BAG

“I ate this right out of the bag. Sauerkraut was not soggy, but crunch and perfectly seasoned!”

Veta D.

WHAT A SURPRISE

“Never in my life would I have believed I could enjoy sauerkraut - until I tasted this!”

Carla M.

DELICIOUS

“This sauerkraut is delicious. It makes getting your daily turmeric especially easy."

Sonja W.

GREAT ON EVERYTHING

“If you love sauerkraut, you will love this mix. I will put this on anything - it adds great flavor!”

Gilbert C.

SAUERKRAUT CONVERT

"I previously never cared for canned or store bought sauerkraut but this is seriously delicious."

Luke K.

The "new" superfoods.

(Well, not quite new. But definitely super.)

A bowl with an assortment of fresh and pickled vegetables with a smaller bowl of dip in the center

Immune Boosting

The rich lactic acid bacteria in ferments is scientifically validated to support immune system function.

Nourishing

The high prebiotic fiber content in fermented veggies feeds and nourishes the resident microbiome.

Energizing

Live enzymes in ferments help to digest food, which increases the body’s energy levels.

Hydrating

Made with sea salt rich in minerals potassium and sodium, these electrolytes hydrate the body at a cellular level.

Nutrient Density

Fermentation enhances nutrients through its metabolic process, boosting B vitamin levels especially.

Lab Verified

Third party tested & verified to contain billions of colony forming units of lactobacillus per serving.

How to Eat Fermented Foods

It's a lifestyle, not a fad or a phase.

Consistently eating probiotic foods over the course of your life is the key to optimal results. A serving size, 3 times a day is about right.

Mix it up.

Consume an abundant variety of ferments. Each one has a unique microbial profile and your gut thrives on this biodiversity.

Breakfast. Lunch. Dinner. Snacks.

Because 70% of your energy is spent on digestion, when you eat ferments with meals, their enzymes aid this process. The result is more energy for you.

FAQs

What is kraut or sauerkraut?

Kraut or sauerkraut is one of the more basic ferments. Kraut is simply shredded green cabbage and salt. Kraut is the fermentation tradition of Germany, eastern europe and slavic regions. Kraut is sour, yes, because green cabbage when fermented takes on a tanginess from the fermentation process.

Is kraut the same thing as cole slaw?

No. Slaw is shredded and chopped fresh, raw cabbage, typically served with a mayonnaise dressing. By contrast, kraut has undergone the fermentation process, which makes the texture of the cabbage more tender than raw slaw.

Should I just put kraut on a hot dog or sausage?

While you CAN just put kraut on a hot dog, there are so many more ways to enjoy it. In fact, kraut is likely the most versatile ferment around. Treat kraut as a condiment or topping. Enjoy with eggs in the morning. Chop and add into your salad. Layer on your sandwich for a flavor boost. Garnish any dinner plate: kraut is delicious alongside chicken and rice, or on top of your tacos.

Which types of probiotic bacteria are in kraut?

Fermented kraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving. A serving is one quarter cup, or about 2 tablespoons. The most abundant types of probiotic bacteria found in fermented kraut are Lactobacillus Plantarum, Lactobacillus Brevis, Pediococcus Aacidilactici, Pediococcus Cerevisiae and Leuconostoc Mesenteroids.

What are the health benefits of fermented kraut?

Real, salt-water brine fermented sauerkraut contains naturally occurring probiotics that are optimal for gut health. Green cabbage is incredibly nutrient dense, rich in fiber and antioxidants.