Eastern European-Style Sauerkraut
This Eastern-European reuben sauerkraut, made from all organic produce from farms in Washington, has the recognizable kick of traditional sauerkraut, but is raw and unpasteurized, with caraway seeds and apple of a distinct flavor that earned it a Good Food Award in 2012. Each batch has a pinch of Jacobsen Sea Salt, harvested from the coast of Oregon, for added minerals and flavor.
Photography by Bobbi Lin
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