For this refreshing kraut cabbage is cultured with escarole and Celtic sea salt with hints of dill and horseradish -- oh, and the scent of bay leaves, familiar to anyone who hikes and forages in our local woods. 

Ingredients: green cabbage, escarole, horseradish, Celtic sea salt, bay leaves, dill seeds, coriander

Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.

Product tags
$1.50 Glass Deposit
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