Forget that flimsy, pale sauerkraut. You deserve better, and Cleveland Kraut is happy to oblige. Starting with a thick, rustic-cut cabbage, each of the six flavors maintains an impressive crunch even as it takes on the juiciness that results from a four-week fermentation. But that’s only part of the secret. “We throw other vegetables in, and they ferment very well,” says Drew Anderson, who founded Cleveland Kraut with his brother Mac and brother-in-law Luke Visnic. So the Curry kraut ($6.99), for example, mixes carrot, curry, ginger, garlic and spices such as turmeric, cumin and coriander, but doesn’t need any added water or vinegar. Meanwhile, the Gnar Gnar ($6.99) is not so much hot as it is complexly spicy with milder leeks and garlic complemented by spicier jalapeno, Sriracha and chili flakes. “It all ferments so well just because of the cabbage,” Anderson says. Use It At Home: Top a burger or pulled pork sandwich with a scoop to add crunch and tang to the meat. 4700 Lakeside Ave. E, Suite 19 1C, Cleveland, 216-264-6895, clevelandkraut.com
Food Lovers' Guide: Cleveland Kraut
A trio of cabbage lovers creates a hearty sauerkraut that's a cut above.
