Sauerkraut with caraway
Cabbage and caraway with a little crushed juniper
Available at the REKO rings in Drammen, Skien, Porsgrunn and Kongsberg, and in 15 shops.
Traditional Norwegian sauerkraut, though it does not taste like the one from the shop. Just cabbage, caraway and a little crushed juniper, with no added sugar or vinegar.
How we use it
With pork ribs, pork and sausages, and a classic at Christmas. If you find it too sour, drizzle a little honey over it.
Recipe: Hot rye toastie with sauerkraut and Jarlsberg
Recipe: Medister patties with sauerkraut and potatoes
Good to know
Organic and Debio certified. Fermented for fourteen days, with no added sugar or vinegar, and not heat treated. A chilled product, keep at 0 to 6 °C.
Tip: it is good with a little fat alongside, such as melted butter, olive oil, sour cream or mayonnaise. It brings out the flavour.
Ingredients and nutrition
The ingredients and nutrition information are on the label on every jar.
Buy it
The jars are also in shops in Telemark, Vestfold, Buskerud and Akershus, among them health food, local food and farm shops.
Where to buy
