Late storage cabbage
- Provenance
- Producer details will appear here when verified.
- History
- Fermented cabbage fed Roman legions and Mongol riders alike; the northern European crock was a household's insurance against scurvy.
Sealed, numbered and signed by the hand that made it.
THE FARM
Cellar Kraut with Juniper
Late cabbage, hand-shredded, fermented eight weeks under stone in a cold cellar.
$19
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Alsace Riesling, dry
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Bright, crunchy, properly sour, with resinous juniper and a clean finish.
Where this dish comes from
Fermented cabbage is at least two thousand years old, with early practice most likely originating in East Asia and travelling west over centuries of trade and migration.
In Europe it became a maritime staple: preserved cabbage travelled well aboard ships, and kept a sharp, bright note on a table with little fresh produce.
Fermented cabbage remains a staple across many European culinary traditions, from central European kitchens to Alsace's choucroute garnie.
How we make it
Salt is measured precisely against the weight of the cabbage: too little and it turns soft, too much and fermentation stalls.
A slow, cold ferment builds complex acidity and keeps the shred crisp, compared with a fast, warm ferment which tends to produce a softer result.
Wild lacto-fermentation
8 weeks at 12°C
- 01Cabbage hand-shredded and salted at exactly 2% of its own weight.
- 02Worked by hand until it releases enough brine to submerge itself.
- 03Weighted under a river stone in a stoneware crock, cellar-cold, eight weeks.
- 04Jarred live and unpasteurised, with juniper, caraway and bay.
Cold and raw beside rich meat, or warmed briefly — never boiled, or the cultures die.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Caraway & juniper
- Provenance
- Producer details will appear here when verified.
- History
- Caraway in kraut is a central European habit that turned out to be practical: it settles the gut that ferment enlivens.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
