Sauerkraut, Kraut-Chi, Organic

Sauerkraut meets Korean kimchi! The glowing ginger, garlic and chilies are supported by a backbone of cabbage and root vegetables. It's bright, enlivening and delicious.

Time is the key to their entire operation at Blue Bus. Time and patience. Some of their products ferment for as long as five months. The lengthy fermentation process boosts the nutritional value of their organic vegetables because the natural bacteria feeds on the sugar and starch and creates lactic acid, beneficial enzymes, B-vitamins, omega-3 fatty acids and many strains of beneficial probiotics. Fermented with no added water, heat or vinegar.

Made with organic, locally-grown ingredients.

 “But we didn’t start making kraut-chi for its health benefits. We just love the taste and how it makes us feel. When I eat kraut-chi, we feel energized,” said Kristin Franger, who co-owns Blue Bus with her husband, Colin.

• Probiotic
• Fermented
• Raw
• Vegan
• Gluten-free

Fermented foods are best known as transporters of beneficial bacteria, otherwise known as probiotics. Our gut should ideally have a healthy population of these beneficial bacteria, and eating naturally fermented foods is a great way to replenish and help maintain that population. These bacteria aid in digestion and elimination, therefore acting also as a natural cleanser. Having a healthy population of gut bacteria also helps you absorb the nutrients from all the other food you eat. Fermented foods are high in vitamin C, acting as a natural immune booster. And, they're delicious! Food = medicine.

HEAT: We NEVER use heat with any of our products. All our products are raw and full of probiotic cultures. If we were to pasteurize our products or use heat to seal our jars, we would kill all the beneficial bacteria. We keep our products raw and free from heat in order to bring you a delicious, live, probiotic food.

VINEGAR: The acidic flavor you taste is not from vinegar, it is actually from the lactic acid produced through the fermentation process. Hence, this type of fermentation is called "lactic acid fermentation.”

WATER: We only use water when we make brined vegetables (ex: Cauliflower Escabeche). We do not add water to any of our krauts. All the liquid in each jar of kraut comes from the vegetables themselves. When we add salt to our krauts, it draws the moisture out of the vegetables, creating delicious brine (undiluted!).

We never ferment anything in plastic containers.