Sauerkraut

We’ve been making kraut the same way for over a century—by hand, with local cabbage, river rocks, and patience. Fermented for flavor and full of live cultures, this is real sauerkraut, not the shelf-stable stuff.

We Honor the Tradition

Today we continue to honor the traditional recipe and fermentation process.

We still hand cut and tamp our cabbage with a wooden mallet, layer by layer sprinkling it with just the right amount of sugar and salt to get the wild yeasts working. The cabbage is then pressed down by the same river rocks used for generations and allowed to ferment for a minimum 21 days.

Our fresh kraut provides your palate a range of flavors over its life span. When first excavated, it's crisp and crunchy in a brine that's bright and slightly sweet. If your one of those folks that prefers crispy kraut we recommend you eat it within 8 weeks of purchase.  As the kraut continues to cure under refrigeration it becomes more sour, softer, develops a zippy fizz and deeper color.

Fresh Flavor, Naturally Evolving

Reduce, Reuse, Recycle

No matter when you choose to eat it you'll find it teeming with healthy probiotic cultures that bears no resemblance to its mushy processed substitute.

We like to do our part in reducing what goes into the landfill. Bring back your clean jars and we will refill them for a great discount!

Kraut Available In:

  • 16 oz Jar

  • 32 oz Jar

  • 1/2 Gallon Bucket

  • 1 Gallon Bucket

  • 4.25 Gallon Bucket

questions about our kraut

  • We are located at 3856 Washington Road, Waldoboro, ME.

  • Our hours are Tuesday through Saturday, 10 AM to 4 PM.

  • We offer a variety of charcuterie platters from our deli, along with muffuletta and Reuben sandwiches.