Our Sauerkraut Process
Nova Kraut starts as a mixture of fresh, spray free and organic veggies, along with organic sea salt. The veggies are sliced thinly with a hand crank slicer, mixed with salt and packed into a fermentation bucket. Healthy bacteria begin to populate this mixture and break down the carbohydrates in the vegetables. During the 4-6 week, room temperature fermentation, gases from the bacteria are released through a one way valve. The kraut is then portioned into sterilized jars and stored in the refrigerator. The cold slows down bacterial activity and they essentially go to sleep.
We are a small, family run farm on the North shore of Nova Scotia. 12 years ago we purchased our property and started developing our gardens. Around the same time, we were at a friend’s house and he pulled out a big jar of fermented vegetables for us to try. We were hooked. Read more →