What the Heck Happened With the OlyKraut April Shortage!
As many of you may know, OlyKraut experienced a shorgage of Original and Eastern European Krauts during the month of April. It was an experiment that didn't quite work out and a learning experience for the company. Here's the story:
In March and April, the batches of sauerkraut coming out of fermentation did not meet our standards for deliciousness with regards to their flavor and mouth-feel. We experimented to try to get these batches to the sweet spot, but to no avail. As most of you know, we purchase from local farms whenever possible. This past winter we contracted with a farm who grew us beautiful cabbage. We suspect that during all those winter months in storage, the cabbage dried out to the point that the fermentation process was affected. The resulting kraut is tough and overly salty, with very little brine. Not the delicious, smooth, tangy OlyKraut that we all have come to know and love.
It was a very ambitious idea, to be able to keep producing kraut with local cabbage all through the winter when usually we have to order from much further south. We did not, however, anticipate the effect that storage conditions would have on the final product's quality. Though this is a disappointing and financially challenging situation, we are still enthusiastically committed to sourcing locally, and are taking it in stride as a "learning opportunity."
The good news is, we are using farm fresh juicy cabbages again and Eastern European and Original are back and ready to enjoy!
Thank you for understanding and your commitment to growing a regional food system because we're all in this together and we are figuring it out as we go. We hope you took this opportunity to sample some of OlyKraut's other amazing flavors and have now broadened your culinary horizons. :)
From the words of Sash Sunday and Nein St. Helens