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KrautHaus is a small Dorset fermentery crafting bold, living sauerkraut from organic British cabbage. Each batch is naturally fermented, never pasteurised, and packed by hand to preserve the vibrant flavour and beneficial bacteria that traditional fermentation is famous for. Our krauts are slow-fermented in small batches and seasoned with carefully chosen herbs, spices and seasonal ingredients. The result is a crisp, tangy, deeply savoury ferment that brings brightness and character to everything from sausages and sandwiches to salads, cheese boards and roast dinners.
