Our Story

Our grandmother, Ulyana, made sauerkraut every autumn in a small village in Siberia.

Where it all began

In those days, almost everything came from the garden. Cabbage, carrots, cucumbers, tomatoes - food was grown, preserved, shared and enjoyed around the family table. Sauerkraut was just one of the many recipes Ulyana made, but it was always our favourite.

As the years passed, we moved cities, moved countries, built careers and created new lives. But there was one thing we could never find again: the taste of Ulyana's sauerkraut. The crunch. The freshness. The flavour that instantly brought back memories of family dinners, busy kitchens and home.

One long weekend, we found ourselves talking about it again and thought, "Why don't we just make it ourselves?"

So we did.

The first batch brought back memories we hadn't thought about in years. Family gatherings. Stories around the table. The smell of fresh cabbage filling the kitchen. That's when we realised this recipe was too special to keep to ourselves.

From Ulyana's kitchen to mine

Today, I'm making that sauerkraut here in Sydney.

I'm Natasha, the person behind Cabbage Mama. I still want every jar to have the crunch, freshness and flavour I remember from our family table. I make it in small batches, let it ferment naturally and give it the time it needs. No vinegar and no rushing it.

Some days are spent preparing cabbage and watching a batch develop. Other days I'm packing jars, answering questions or giving someone their first taste. But the reason behind it is always the same: to keep Ulyana's recipe alive and share a food that feels like home.

Natasha, the person behind Cabbage Mama

How I make it

1. Shred
Fresh cabbage and carrots, shredded in a commercial kitchen in Sydney.

2. Salt
Just salt and filtered water. The salt pulls the juice out of the cabbage and makes the brine. No vinegar, no starter powder.

3. Wild ferment
I pack it into stoneware crocks, the old Eastern European way, and leave it alone. The bacteria that live on the cabbage wake up and start fermenting. That's what "wild" fermentation means: nothing added, the vegetables do it themselves, the way Ulyana did.

4. Time
How long? It depends on the weather. I let it ferment until it tastes right: sour, crunchy, still fresh.

5. Fresh into the fridge
Then it goes fresh, straight into tubs and into the fridge. Never heated, so it's still alive when it reaches you.

More than sauerkraut

For me, this is more than sauerkraut. It's a way of keeping a family tradition alive, honouring my grandmother and remembering where I come from.

Ulyana's kitchen was full of recipes. Sauerkraut is where Cabbage Mama begins, and over time I'd love to share more of those traditions with you.

Until then, I'm so happy to share this one. I hope it finds a place at your table too.

What I promise with every tub: made by me in Sydney, from Ulyana's recipe. Raw and never heated, so it's alive. No vinegar. Vegan. And Cabbage Mama is 100% Australian owned.

Natasha
Cabbage Mama

Explore the sauerkraut range or visit the sauerkraut FAQ for storage, serving and delivery answers.