Sauerkraut - Smoky Jalapeno

500g (1 jar)
Sauerkraut - Smoky Jalapeno is available to buy in increments of 1

Our gently warming, raw sauerkraut is infused with jalapeños, slowly smoked over hay right here at The Fermentary.  Left to wild ferment in barrels with cabbage, sea salt, black pepper and coriander seeds.  This is a smoky, gut-loving ferment.

This is a favourite in our home, with the teens and is always on the dinner table. They are making cheese toasties with it, avocado on crackers topped with it, mixing it through guacamole.... often just eating it straight out of the jar!  Smoky and subtle with a warm glow of jalapeño, rather than spicy, it has a musky hint of black pepper, all mixed with the fresh sour tang which seems to keep you wanting more.  Your gut doesn't even know this is good because your mouth is so happy. :)

Cabbage, sea salt, jalapeño, coriander seed, black pepper.

this must be kept refrigerated. Use within 1 month of opening
Average Quantity   per 100g
Energy   113kJ
Protein   1.6g
  Total 0.1g
  Saturated 0.0g
Carbohydrate   3.4g
  Sugars 3.4g
Sodium   70mg


Living ferment

Naturally cultured

Smoky Jalapeño

The Fermentary is the culmination of a life-long passion of Sharon Flynn, considered to be Australia’s foremost expert on fermentation. Sharon spent more than 20 years immersing herself in the flavours and techniques of the ancient art of slow fermentation in Malaysia, Japan, Europe and the US, before setting up her own space in the regional Victorian town of Daylesford in 2013.

The Fermentary ferment in small-batches, naturally culturing food and drinks, slowly and with minimal intervention. They aim to source their ingredients as locally and in season as possible, with each season ending with salvaged fruits that are used for their water kefirs. They use local vegetables, Australian native botanicals, herbs, barks and Franklinford spring water, so each of their ferments captures the unique tastes of their region. And, unlike current food standards which encourages anonymity, they don’t use any synthetic starter cultures or other processes to help speed their ferments – making them 'wild fermenters'.