Green Table Ferments, Organic sauerkraut

The simplest recipe is undoubtedly the most elegant. Fields full of organic cabbage, finely sliced, combined with the best salt in the world. Pink salt is different from ordinary salt. Harvested from deposits millions of years old, it is 80% sodium and 20% minerals and soluble elements.

This sauerkraut is fermented in barrels for at least three weeks before being hand-packed in Mason jars. The result is a surprisingly complex, crunchy and tangy amalgam.