Traditional Russian-style sauerkraut,
made with patience and care.
Naturally fermented in our cottage kitchen using time-honored methods.
Soursprout began in our small cottage kitchen with a treasured family recipe brought from Russia. We believe in letting time and beneficial bacteria do the work—no shortcuts, no vinegar, just salt, cabbage, and patience.
Every jar is hand-packed, fermented in small batches, and tasted with love. The result is sauerkraut with the complex, bright, and deeply savory flavor that only traditional fermentation can achieve.
Local cabbage and carrots when available, pure sea salt, fresh dill, garlic, and spices. Nothing else.
We ferment our kraut slowly for weeks. This creates the complex sourness and crunch you can’t get from commercial shortcuts.
Every jar is packed and sealed by us. Small batches mean every jar gets the attention it deserves.
Three beloved varieties, each made with the same care and traditional Russian techniques.
The original Russian favorite. Finely shredded cabbage and carrots with dill, garlic, and black peppercorns. Bright, crunchy, and deeply savory.
A stunning magenta kraut with earthy sweetness from beets and punch from fresh garlic. Beautiful on the plate and wonderful for your gut.
Our boldest offering. Classic base with extra garlic, chili flakes, and fragrant dill for a satisfying kick. Perfect with rich foods.
Commercial sauerkraut is often pasteurized or made with vinegar. Ours is alive with beneficial bacteria created through weeks of patient fermentation.
Tell us what you’d like and we’ll reply within 1–2 days with availability and pickup/shipping details.
"The best sauerkraut I’ve ever had outside of my babushka’s kitchen in St. Petersburg. The beet version is absolutely stunning."
"I started buying the Spicy Dill for my husband and now I can’t stop eating it straight from the jar. It’s addictive in the best way."
"I order two jars of the Classic every month. My digestion has never been better and the flavor is just incredible. Thank you for keeping the tradition alive."
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