Living food: unpasteurised, wild fermented, no starters, no shortcuts.
Our first kraut - which means we've been making and selling this since 2012. ! It's a classic kraut combination of cabbage, caraway seeds and sea salt. We wild ferment until it's just right - a delicious, sparkly, sour nuttiness. This between bread, pastrami and cheese on many sandwiches in Melbourne cafe's.
As all sauerkraut and naturally fermented vegetables -this is pairs well with anything oily - to help each other go on into your system and do better. What fats? Good oils like Pumpkin Seed oil, avocado, eggs, a good sausage, ham, hard cheese, cream cheeses, though a salad instead of the dressing - atop a baked potato. It really does make everything better. It IS known for being the supporting role in a Reuben sandwich but we like it as a main character on a slice or rye. But - this is limited only to your imagination.
Enjoy.