The simplest recipe is arguably the most elegant. Organic field-grown cabbage, thinly sliced, combined with the best salt in the world. Pink salt is unlike regular salt. Harvested from deposits millions of years old, it’s 80% sodium and 20% soluble minerals and elements.
This kraut is barrel-fermented a minimum of three weeks before being hand-packed into mason jars. The result is a surprisingly complex, crunchy, and tangy partner to every protein, especially BBQ.
