An American Favorite
Sauerkraut is second only to mustard as America's favorite topping. We consume 387 million pounds of sauerkraut annually, averaging about 1.5 pounds per person.
Summer seems to bring more times where quick meals are needed for impromptu gatherings, parties, cookouts, picnics, travel, camping, and unexpected visitors. Sauerkraut is an ideal sandwich topping. A kraut like EDEN Sauerkraut is not only a condiment, it adds a whole new dimension and texture to grain, bean, and vegetable salads. It is a nice side as well.
Authentic, Traditional Sauerkraut
EDEN Sauerkraut, Kimchi Sauerkraut, and Three Onion Sauerkraut - organically grown and made by the Herzel family of northern Ohio. Since 1923, they have grown sweet cabbage to make sauerkraut the way their ancestors did in Switzerland. Hand harvested at peak brix (sugar content), the cabbage is washed, cored, and shredded, then fermented in large vats with EDEN Sea Salt for at least six weeks. Organic herbs and spices are added for the flavored varieties. Herzel artisan management of processes is an evolved and widely appreciated skill set. Five generations still involved today impart over ninety years experience of traditional methods. This one family's care of the seed, sprouts, fields, harvesting, and fermentation is unique today, and creates sauerkraut of considerable value. Organic Sauerkraut Photo Essay
Enjoy the summer. All the best to you and yours!