FAQ




  • Are your products raw, vegan, and gluten-free?

    Yes.  We make all of our products with fresh, raw produce, salt, and dried spices and sea vegetables.  There is no dairy, soy, vinegar, or gluten to be found in OlyKraut!

    A quick note about vinegar and sauerkraut: sauerkraut is sour because of lactic acid that results from the fermentation process.  There is no vinegar in or added to any of our products.

  • Where can I find your products?

    Check our Where to Buy page if you are in the Pacific Northwest, and if you are outside of our region then start planning a trip to the Northwest!

  • Can I get your products outside of the Pacific Northwest? Do you ship?

    At this time, we do not distribute to any stores outside of Washington, Oregon, and Idaho. We are exploring the possibility of shipping to individuals on a trial basis. We are considering how best to accomplish this task as responsibly as possible.

  • I opened my jar of OlyKraut and it was bubbling! What’s wrong???

    Bubbling is normal. Because OlyKraut products are live fermented foods, the fermentation process can start up again if they warm up a little, which causes bubbling. Fermentation creates acidity which is what makes sauerkraut such a safe food. Healthy bacteria thrive in the acidity, while dangerous bacteria do not.

  • My jar of OlyKraut did not “pop” when I opened the lid; is it unsafe?

    Nope, that is totally normal and expected. Because we treasure the live probiotics that naturally occur in our fermented vegetables, we never heat them enough for a full canning seal or pasteurization, so the lids do not have the same pop that a canned product would. 

  • How long do your sauerkrauts keep?

    We usually say about 6-8 months. There should be a 'best by' date on the lid. Because they are fermented, our products are very stable in refrigeration. After 8 months, they are not necessarily unsafe, but the flavor and texture begin to change. 

  • What temperature do the good bacteria in my sauerkraut die?

    Generally, as long as you are tossing it in right before serving to get it warmed up, then you'll have minimized die-off.  And for those of you who love data: according to the interwebs, here are some numbers: 145 F⁰ for 30 minutes. 161 F⁰ for 15-20 seconds. 275 F⁰ for 1 second.

Want To Know More?

Contact us if you have any questions.


PO Box 1234, Olympia, WA 98507
360-956-1048 • Contact

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Background illustration by Nikki McClure.