Put that pickled red cabbage down and munch on this vibrant, living sauerkraut instead. This kraut's oniony, mustardy goodness will sucker punch you in the face and leave your tongue purple.
Eat me with... kebabs, fish, falafel, bagels 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
This subtle but flavour packed sauerkraut really does go with everything. We’ve upped the sourness by adding a touch of organic apple cider vinegar to complement the savoury mustard seed and onion.
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 over 71,000 carrots from waste! 🥕
Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU!
Radical Red Kraut is great for those looking for a versatile sauerkraut they can eat with everything.
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!
Ingredients
Red cabbage, white cabbage, onion, sea salt, mustard seeds, apple cider vinegar.
Allergens: Mustard
Weight
350g
Nutrition Info
Typical values Per 100g: Energy 152kJ/36kcal, Fat 0.9g, Of which saturates 0g, Carbohydrates 4.3g, Of which sugars 3.6g, Fibre 2.9g, Protein 1.5g, Salt 2.1g
Storage Instructions
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!
Shipping
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.
