Are your products raw, vegan, and gluten-free?
Yes. We make all of our products with fresh, raw produce, salt, and dried spices and/or sea vegetables. There is no dairy, soy, vinegar, or gluten to be found in OlyKraut! We have an Allergen Control Plan that we follow to ensure our products contain only what we put in them.
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?
We distribute to stores in Washington, Oregon, Idaho, Montana, and Alaska, so if we are not at your favorite store, please request that they carry us, and we might be able to make it happen.
You can buy online directly from us here.
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.