Plain sauerkraut
Just cabbage and salt
Available at the REKO rings in Drammen, Skien, Porsgrunn and Kongsberg, and in 15 shops.
Completely plain, cabbage and the salt it needs. In the Netherlands and Germany this is the sauerkraut people use most. Here you taste what fermentation does to the cabbage.
How we use it
It goes with most things. Try it with mashed potatoes and fried bacon.
Recipe: Baked potato with sauerkraut and bacon
Recipe: Mashed potatoes with fried bacon and sauerkraut
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
