Kruegermann Sauerkraut 32 oz
Unlike some other manufacturers, the Kruegermanns don't keep cucumbers in huge salt baths, so they can run shifts all year. They pickle at the height of the season, from May to September. Their grower in Stockton trucks down the cucumbers overnight to avoid heat, and they are cleaned, placed in jars, pickled, and sealed before the end of the day. The process has changed little since Kurt's grandfather's time. It requires the same sense of urgency, the same lack of preservatives, and despite the twists of history, the same brine. - Los Angeles Times
Kruegermann was featured in the Mar/Apr 2010 issue of Saveur Magazine as one of L.A.'s best original products.
Try their authentic sauerkraut, made in the same time honored way as their pickles. 32 oz.