Packs of Red Sauerkraut with Fennel Seeds

Living food: unpasteurised, wild fermented, no starters, no shortcuts. Sweet, red cabbages, green fennel seeds and sea salt are wild fermented. This delicious, purely red cabbage sauerkraut is alive with wild cultures and gentle enough for the fussiest of tastes. Many red krauts out there add a beetroot powder or mix red and green cabbages - but we stick by the gentle and easy to digest red cabbage only. Three ingredients - red cabbage, sea salt and green fennel seeds. Super delicious and a favourite amongst many. I love this on salads, and with blue cheese or paté. Great with potatoes or anywhere you need a flavour, a little sour acidic touch, or even just a colour pop. The Red Kraut (Rød Kraut) stems from my years in Denmark where it was served warm and usually with some apple and butter through it. You can still do that - cook the apple in butter and cool it to room temp. and mix the kraut through. But you don't need to because this has a lovely mild warmth of fennel seed and the sweetness of red cabbage. Pairs well with anything creamy like potato gratin, mixed through mashed potato, or a creamy pasta, on crackers with soft cheese or through a salad or Buddha bowl. YES. It's quite popular with Buddha bowls, with lots of avocado, a grain, a cashew dressing - it really just adds a zing and a depth of flavour so easily.