Green Table Ferments, Organic Sauerkraut

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

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