Skip to main content

Your Cart

Your cart is currently empty.
Click here to continue shopping.
OlyKraut is B-Corp Certified!

FAQ

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

    Yes. We make all of our sauerkrauts and pickles 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 Sauerkrauts or Pickles! 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 Store Locator page - we are mostly carried in stores on the                 west coast of the US and Canada including Hawaii and Alaska.

         We distribute to stores in Washington, Oregon, Idaho, Montana, Utah,                 Arizona, California, Alaska and Hawaii as well as Western Canada but if               you are in one of those areas and 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.

  • How long do your sauerkrauts keep?

    We usually say about 8-10 months. There should be a 'best by' date on the lid. Because they are fermented, our products are very stable in refrigeration. After 10 months, they are not usually 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 if you want to keep your probiotics alive, do not exceed:  145 F⁰ for 30 minutes. 161 F⁰ for 15-20 seconds. 275 F⁰ for 1 second.