Classic Sauerkraut 1kg

Crisp and tangy, with a clean sourness and a little sweetness from the carrot. This is the all-rounder. If you've never had real sauerkraut, start here.

Cabbage comes with its own good bacteria. I add salt and let them do the work, slowly, the way families across Eastern Europe have made it for centuries. They turn the cabbage sour and keep it crunchy.

I never heat it and I don't add vinegar, so those live cultures are still in the tub when you open it.

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.

I've had it tested by an independent food microbiology lab: they counted the live bacteria and screened it for yeast and mould.

Cabbage, carrots, salt, filtered water. That's it. Vegan, with no vinegar, sugar or preservatives.

Made by me, in small batches, in a commercial kitchen in Sydney. The recipe is my grandmother Ulyana's, from her village in Siberia. Cabbage Mama is 100% Australian owned.

My serve is about 100g: two or three good forkfuls. A 500g tub is five serves.

My favourite way: a bowl of sauerkraut with sliced red onion and a drizzle of olive oil. That's it.

Then add it to everything you already eat. Toss it through a salad, tuck it into a wrap, put it in a cheese toastie, or have it next to sausages.

Add it after cooking so it stays crunchy and alive. More ideas in the Journal →

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.

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.

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?

See the full FAQ →