Caraway Seeds Sauerkraut 500g
Caraway Seeds Sauerkraut 500g
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🚚 Express Post, usually 1–2 business days. Ships Mon–Wed Australia-wide, Mon–Thu in NSW.
My Traditional Eastern European sauerkraut with caraway seeds, the way so many families there make it. Fresh, crunchy, raw and naturally fermented, with a warm, earthy note that makes it sensationally good. Put it next to roast pork or a pile of potatoes and you'll see why.
Live cultures • Raw & unpasteurised • No vinegar • Vegan • 100% Australian owned
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Taste
Everything you love about Traditional, plus caraway for a warm, slightly nutty flavour that reminds a lot of people of rye bread. The one I'd choose for pork, potatoes and sausages.
Why it's alive
Same as Traditional: the cabbage's own bacteria, salt and time. No heat, no vinegar, so the live cultures stay in the tub.
This is wild fermentation: I don't add any starter, so the types and amounts of bacteria change from batch to batch. Every batch is its own.
Lab tested like Traditional: live bacteria counted, yeast and mould screened.
Ingredients
Cabbage, carrots, salt, filtered water, caraway seeds. Vegan, with no vinegar, sugar or preservatives.
Where it comes from
Made by me in Sydney from my grandmother Ulyana's recipe. Cabbage Mama is 100% Australian owned.
How to eat it
My serve is about 100g: two or three good forkfuls. A 500g tub is five serves.
Add it to everything: toss it through a salad, have it with roast pork, on rye with butter and cheese, stirred into mashed potato just before serving, or with sausages and mustard.
My favourite way works here too: sliced red onion and a drizzle of olive oil.
Storage
Keep it in the fridge. Push the cabbage back under the brine and always use a clean fork.
It's alive, so a little brine may escape on the way to you. That's normal. Wipe the tub, pop it in the fridge and open it over the sink. A bit of fizz when you open it means it's still fermenting.
Delivery
I pack every order myself. Orders ship Monday to Wednesday.
Everything goes express, Australia-wide, and arrives within 1-2 business days. Express is $11.95, or free on orders over $99.
In Sydney you can also pick up from The Vault, Unit 12, 40-42 O'Riordan Street, Alexandria NSW 2015, Monday to Friday, 9am-5pm.
It travels fine out of the fridge. Just put it straight in when it arrives.
FAQ
Why is there brine on the lid?
It's alive and still making a little gas. Totally normal.
Does it have to live in the fridge?
Yes, once it arrives. Cold keeps it crunchy and slows the fermenting down.
Can I cook with it?
Yes, but add it at the end or after cooking. Heat kills the live bacteria.
Is it vegan?
Yes. Just vegetables, salt and filtered water.
Has it been lab tested?
Yes, by an independent food microbiology lab: live bacteria counts and yeast and mould screening. There's a nutrition panel for each recipe too.
More questions?