Traditional Sauerkraut, Handmade in Sydney
Cabbage Mama is my small Sydney business, making sauerkraut the old way: cabbage, carrots, salt, filtered water and time. No vinegar, no shortcuts, no pasteurisation. Every batch ferments slowly and naturally, so it arrives at your door raw, alive and full of crunch.
My recipe comes from my Babushka, Ulyana, passed down through generations of my family and remembered by heart. Today I make it in small batches here in Sydney, the same way she did.
What I make
Classic Sauerkraut - crisp, tangy and clean, the one my family has made for generations. Available in 500g ($19.95) and 1kg ($36.95).
Caraway Seeds Sauerkraut - my traditional kraut with a warm, earthy note from caraway. Available in 500g ($19.95) and 1kg ($36.95).
Cranberry Sauerkraut (limited edition) - the classic recipe with little bursts of sweet-tart cranberry. 500g ($21.95), until 31 December 2026.
Reset Shot - 60mL of pure sauerkraut brine, nothing added. $4.95, or 3 for $12.95.
Bundles for first tastes and serious fridges - First Taste Bundle 2 x 500g ($36), Family Favourite 2kg ($69.95) and the Big Family Pack 3kg with free express shipping ($99.95).
Why it tastes different
Most supermarket sauerkraut is pasteurised, which kills the live cultures and the crunch, or made with vinegar for quick acidity instead of fermentation. Mine is naturally fermented and unpasteurised: just vegetables, salt and time. Keep it refrigerated, and expect it to be alive - a little brine escaping in transit is normal.
How to eat it
Straight from the tub, on eggs, with sausages or roast meats, in sandwiches and salads, or with red onion and a drizzle of olive oil.
What customers say
“Being born in Eastern Europe, I never really found a sauerkraut in Australia that came close to the crunchy, tangy flavour we grew up eating almost every day back home. This is it.”
— Natalia M., Classic Sauerkraut 500g
“I had never tried Sauerkraut but was very impressed it was delicious so crunchy with a lovely tang. As suggested I added red onion which took the taste to another level.”
— Verified customer, First Taste Bundle
“I love caraway sauerkraut. It’s crunchy and tastes much better than supermarket versions.”
— Verified customer, Big Family Pack
“The most delicious sauerkraut … it’s definitely the best one I’ve tried in Australia.”
— Jasmina Z., First Taste Bundle
Delivery
I ship Australia-wide. Every order goes by Express Post: interstate orders ship Monday to Wednesday, and Sydney orders Monday to Thursday. Express shipping is $11.95 Australia-wide, and shipping is free on orders of $99 or more. You can also pick up from Alexandria: Unit 12, 40-42 O'Riordan St, Alexandria NSW 2015, Monday to Friday, 9am to 5pm.
Questions or custom orders (events, gifts, personalised labels)? Email me at hello@cabbagemama.com.au - please allow about a week's notice for custom batches.
Quick answers
Is it raw and unpasteurised? Yes - naturally fermented, never heated.
Is there vinegar? No. The tang comes from fermentation, not vinegar.
Does it need refrigeration? Yes. Refrigerate on arrival and open carefully over the sink.
Where is it made? In Sydney, in small batches, by me.
Do you ship outside Sydney? Yes, Australia-wide.
Is it vegan? Yes, just vegetables, salt and water.
Is it Australian owned? Yes, 100%, made by me in Sydney.