Our lacto-fermented Hausmade Sauerkraut satisfies your caraway desires with each bite. We make our Sauerkraut fresh with cabbage, caraway seeds, and sea salt. Then we allow it to ferment for about a month. It’s our not-so-secret secret that makes our to-die-for ‘06 (Reuben-style) sandwich an unforgettable melt-in-your-mouth sandwich. It also adds a special touch when cooking fresh brats or smoked Polish sausage.

• 16 oz of delicious Hausmade lacto-fermented Sauerkraut

• Made by the friendly, surly, and creative smokers in the historic Dewitt-Seitz building

• Keeps well in your fridge for about a month