The Wild Fermentary Krauts & Kimchi

The Wild Fermentary Krauts & Kimchi

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Gold Kraut is exploding with probiotics and anti-inflammatory goodness thanks to the wonderful combination of turmeric root, ginger, and calendula (pot marigold) grown in our Fermentary garden. This award-winning sauerkraut is raw, wild-fermented and super nourishing.  Serve with roast pumpkin, on a cheese platter, alongside beef or mix into your coleslaw. Gold Kraut is an essential dinner table condiment that pops with vibrant colour and anti-inflammatory goodness!

Beet Kraut This is raw, alive, wild-fermented sauerkraut at its prettiest! Red cabbage and beetroot give our lovely, ruby red kraut a hit of powerful antioxidants while nasturtium grown in our Fermentary garden lends some soft peppery notes. Pop this beauty on your cheese platter, in a burger or sprinkle on a salad. It’s a great condiment for any dinner table

Just Kraut If you’re looking for a sauerkraut that’s fresh, with a big nutritious punch, you have arrived! Just Kraut may not have all the bells and whistles of our other multi-ingredient ferments, but she is a classic and has wild foraged dandelion from our Fermentary gardens! This is raw, alive, wild-fermented sauerkraut at its most wild. Delicious on a Buddha bowl, mixed into a coleslaw, or pair with any of your charcuterie favourites.

Mexi Kraut is a summer fiesta in a jar that will knock your sombrero off and give all your Mexican favourites a boost of gut health goodness. We use NZ grown jalapeno and pick lemon verbena from our Fermentary garden to give this little guy the freshest and most delicious flavour. This is raw, alive, wild-fermented sauerkraut at its most fun! Top your nachos, burritos, quesadillas and tacos with this family favourite or partner with BBQ meat or any vegetables. This is your essential condiment!

Smoky Kāpeti inspired by the whenua (land) and traditions of Aotearoa. Wild foraged pūhā whispers the story of our food gathering places and the tales of our foraging ancestors; while smoky notes pay homage to the hāngī and umu earth oven where cabbage (kāpeti) has long been cooked in the belly of Papatūānuku. This is raw, alive, wild-fermented sauerkraut championing the health of our whenua and the health of our tangata whenua (people of the land). Delicious with salad, cheese, burgers, pork, fritters, kumera, eggs... it's the ultimate smoky condiment! 

Wild Kimchi a traditional kimchi with a twist – featuring nourishing stinging nettle from our Fermentary garden for added nutrition, diversity and the 'feel good' factor. This is raw, alive, wild-fermented kimchi at its very best. Once you have a taste for this guy you’ll want to add it to everything, from salmon and noodles to rice, pork, and even cheese toasties!