
Classic Kraut
Cabbage, sea salt, time. The original ferment.
- White cabbage
- Carrot
- Sea salt
- Gut microbiome
- Vitamin C
- Digestion

A spoonful of live kraut carries more diverse lactobacilli than most commercial probiotic capsules — and at a fraction of the cost. The acids and enzymes generated in fermentation make the cabbage's vitamin C and minerals easier for the body to absorb.
We use only three ingredients per base recipe: vegetables grown in Thailand, hand-harvested sea salt, and time. No vinegar, no sugar, no starter cultures from a lab. The cabbage's own microbes do the work over three weeks.
Hand-shredded, salted, weighted under its own brine in glass crocks at island temperature, fermenting in the same room as our enzyme drinks and singing bowls. Tasted daily. When the acidity reaches the precise edge between bright and deep, we jar it and chill it. Each jar shows the start date so you can track its life.
One simple alchemy — cabbage, salt, time — interpreted four different ways.

Cabbage, sea salt, time. The original ferment.

Red cabbage, beetroot, juniper — deep iron tones.

Slow-fermented garlic for quiet immune strength.

Bright heat with citrus edge.
Each jar is dated. The Telegram bot shows what's freshly jarred, what sizes are available, and pickup windows on Sri Thanu.
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