Dill Pickle Kraut

This limited batch is a sauerkraut spin on an absolute classic - dill pickle, baby! This is easily our most requested limited batch ferment, just so that you know we listen 😉

Eat me with... pan-fried fish, roasted veg, a pastrami sandwich or (and we highly recommend this) straight from the jar!

SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED

Disclaimer: Vegetables were harmed in the making of this product.

#FERMENTSFIGHTINGFOODWASTE

Cucumber lends a freshness to this tangy sauerkraut that benefits from earthy dill leaf and seed as well as a subtle oomph from whole black peppercorns.

We finely shred our sauerkrauts to make sure you’ve got crunchy full coverage on your sandwich, cracker or pitta bread. Cutting our veg finely ensures maximum flavour distribution in every forkful, and we think it looks kind of pretty too 💚

Sauerkraut literally means ‘sour cabbage’ in German.

TANGY - SALTY - SAVOURY - SOUR

Salt is key for flavour and safety, selecting beneficial lactic acid bacteria. Fermentation unlocks bold flavours through the production of acids and volatile compounds. The signature sourness comes from lactic acid, with hints of acetic, malic, and propionic acids.

We use wild fermentation, meaning we don’t add pre-defined cultures but rely on naturally occurring bacteria. These microbes transform ordinary cabbage into something extraordinary.

Fermented vegetables are even safer than raw produce! Lactic acid bacteria lower the pH, outcompeting harmful microbes and enhancing flavour.

Fermented foods might support gut health, though strong scientific studies are still needed. While some companies claim ‘probiotic’ or ‘immune-supporting’ benefits, we simply promote our ferments as a healthy addition to a varied diet by showcasing vegetables in a different light and providing beneficial live microbes in every forkful.

How to eat:

• Ingredient: Add flavour to soups, noodles, broths, and stews.
• Side dish: Swap for coleslaw or salads.
• Condiment: Replace chutneys, gherkins, and sauces.
• Topper: Elevate toast, crackers, sandwiches, stir-fries, pasta, hot dogs, and burgers.

Leaking or bubbling jars? Don’t worry! This means your ferment is alive and active. Wipe up any leaks and enjoy as usual.

Since launching The Crafty Pickle Co. in 2019, we’ve partnered with the incredible charity FareShare, donating a percentage of every sale to support their work and using their ‘surplus-surplus’ (imperfect or excess food) in our production. To date, we’ve rescued the equivalent of over 71,000 carrots from waste! 🥕

Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers or vegans - basically, YOU!

Dill Pickle Kraut is for those looking to add that all-time favourite gherkin goodness to just about everything they eat.

Passionate about flavour and education, our team (including a Registered Nutritionist) knows how to make ferments that taste great and do good. Want to try fermentation at home? Check out our workshops and blog for inspiration, recipes, and gut health tips!

White cabbage, cucumber, fennel, onion, sea salt, garlic, dill, dill seed, black peppercorns.

350g

Always keep refrigerated.

We have an 11 month shelf-life on our products which means when you get them they should have a pretty decent date on them. Please note that this is a 'best before' so even after this date just have a smell and taste to save on waste!

Our jars also state, 'once opened consume within 1 month'. Again, this is merely a recommendation. If stored properly, our products can last several months after this.

After each serving push down on contents with a clean utensil to allow brine to cover the vegetables. This helps to keep the ferment good and fresh!

We ship out once a week on a Wednesday via DHL or Royal Mail with next day delivery. For more details please check out our delivery info page.