Acide Lacto-Fermented Caraway Kraut is made from shredded cabbage, caraway seeds and salt, then wild-fermented for 21 days using naturally occurring lactic acid bacteria. The result is a crisp, tangy kraut with earthy caraway notes and no vinegar required for its characteristic acidity. Made in small batches by Sydney producer Acide and supplied refrigerated in a 500g glass jar. Serve with sausages, roast meats, sandwiches, salads or cheese.