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Indulge in the gentle warmth of this raw sauerkraut, thoughtfully infused with jalapeños and 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 creation is a smoky, gut-loving ferment.
The result is a smoky and subtle delight with a warm glow of jalapeño, more flavorful than spicy, and a musky hint of black pepper. All of these complex flavors are beautifully intertwined with the fresh, sour tang that will leave you craving more. A must-try for those seeking a unique and flavorful sauerkraut experience.
Cabbage, Sea Salt, Jalapeno, Coriander Seed, Black Pepper.
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