“Mother Nature is extremely wise and extremely kind. It populated all organic fruit and vegetables, the dust on our soils, and all plant matter with Lactobacilli. The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria.
It's Superfood !
- You can learn about incredible benefits of Raw Organic Sauerkraut on Dr. Mercola website !
About Our Sauerkraut...
Historically sauerkraut was taken on long voyages to ensure that the crew didn’t get scurvy – a terrible disease caused by a vitamin C deficiency. It worked because sauerkraut is a good source of natural vitamin C. I like to get most of my vitamin needs from food, and a modest serving of sauerkraut every day is a step in the right direction.
In the old days, usually in November, Eastern European families prepared for winter by putting up several barrels of sauerkraut. Depending on the size of the family and the size of the cabbage, a clan might ferment as many as 300 whole heads of cabbage in wooden barrels. Occasionally other vegetables were added, along with the salt, wine, or spices like caraway seeds.
By the late 1800s, the cabbage was shredded before being placed in covered crocks. If the family couldn't afford their own shredding tool, a peddler went door-to-door and performed this service for a fee.
There is no market in Russia without sauerkraut, because for lack of cold storage facilities, up to two thirds of white cabbage ends up in the barrels of sauerkraut. Every Farmer's wife has her special secret recipe.
I guess is all started in my childhood watching my little grandmother shredding her cabbage by hand with a sharp knife and a strong arm. She taught her daughter (my mother) to do it this way, who then passed on the technique to me. I admit to resorting to a mechanical cabbage shredder now.
Mother Goosey's Sauerkraut is a small local production with more than 30 years of experience in preserving and fermenting vegetables. We follow traditional Old World methods of sauerkraut making. My ancestors used oak barrels to brine their Kraut. We are making ours in crock pots. Our fermentation process takes just the right amount of time and a proper temperature to a sure the preservation of crispy, crunchy, and a bubbly texture of sauerkraut.
We use only organic ingredients !
" I fell in love with this superfood while traveling in St. Petersburg Russia. This is the real deal! Not only is it delicious and fun to eat but you will love what it does for your belly. I like mine with a little raw unprocessed sunflower oil or on sandwiches. Yum! "
Jon Lystne, Whitefish, Montana
"I hated kraut growing up as a kid! The only kind I knew was yuck mush out of a can. When I tasted homemade kraut I LOVED it. I took a fermenting class at the Wellness Education Center and wanted fresh kraut but did not want to make it myself. Then a few weeks later my friend asked how I felt about her making kraut for a business and I jumped at the opportunity to buy farm fresh kraut. It was the best kraut I have ever tasted! I LOVE to eat it on my daily salad as a fresh fermented food. With kraut on a salad, you don't even need salad dressing. It is crisp, moist, tasty, and refreshing.
As a Wellness and Nutrition Educator, I encourage my clients to eat raw, living, fermented foods often to maintain a healthy gut. We give out samples of Mother Goosey's Sauerkraut to our clients at the Wellness Education Center and they LOVE it!"
Kim Fedderly PharmD, MS Holistic Nutrition
Wellness Education Center- Montana
Hey Mother Goosie's! My name is Katie and I love your Kraut! I leave in whitefish half the year and came across your crout and fell in love! Thank you for making a wonderful product!
Katie, Montana and Austin Texas
We tried your sauerkraut tonight and loved it! My husband said "it tastes just like the kraut his mother used to make"! We put it in the crock pot with a couple cans of new potatoes and beef kebase! Yum yum...and some caraway seed...
Thank you so much for making this delicious sauerkraut! I've tried all the commercial brands and your sauerkraut is the best and even better, it's organic! I eat a few spoonfuls every day for health—it is a wonderful source of probiotics for those of us who are vegan. Whatever you do, please don't stop making it.
With gratitude and a very happy tummy!
Francesca, Bigfork, MT