Sauerkraut and kimchi
from the smallholding
at Hjuksebø

Organic cabbage, fermented for fourteen days on our farm in Notodden. No added sugar, no vinegar, never heat treated.

Organic and Debio certified

Fourteen days to ferment

The sauerkraut most people know is not fermented. It is boiled with vinegar and sugar. Ours makes its own acid.

The cabbage is shredded, salted and kneaded well, which wakes the lactic acid bacteria that are already in the cabbage. Then it is packed tight, pressed well down and left to ferment. The gas from the fermentation has to get out, but no air may get in.

After fourteen days the cabbage goes into jars and into the cold. Fermentation almost stops there, but the flavour keeps developing, and after two or three months it is rounder.

Marta shredding red cabbage on a wooden mandoline

Cabbage being packed into a jar, seen from above, next to a tureen of kimchi

Cabbage being filled into jars through a funnel in the kitchen

What we make

You will find the jars at four REKO rings and in 15 shops.

Where to buy

Berit and Freddy laughing under the apple tree, she with a basket of cabbage, carrots and ginger, he with a bowl of kimchi

It started with an article in Aftenposten

Many years ago Berit read about fermented cabbage in Aftenposten and made some. It worked, but she did not like it much, and the jar stayed at the back of the fridge.

Then she met her husband, Freddy, who had eaten it growing up. Her sister went on a course with a neighbour who made something like kimchi, and around 2010 Berit made her own, using Norwegian white cabbage. At a work lunch a colleague tasted it and wanted to buy some.

In late summer 2019 she stood at the market square in Bø for the first time. Today we sell at four REKO rings in Telemark and Buskerud, and the jars are in 15 shops.

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