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Stephen's Orchard & Apiary

Homemade Sauerkraut

Stephen's Orchard and Apiary makes all their products homemade and all natural. The fermented sauerkraut it one of our top selling products. The cabbage is soaked in pickling salt and aged for 30 days in large crocks.  The family cans it in glass jars and what you will find is a product brimming with healthy probiotics that will help ensure good gut health.

Why is Sauerkraut a probiotic food?

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

As stated in the article Surprising health benefits of sauerkraut written by Kimi Harris. The lactic acid process that naturally preserves sauerkraut is ripe with probiotic power. To name just a few of the good bacteria that are common to lactic acid preserved food, there is Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L brevis and L. thermophiles. There is a wide range of healthy bacteria responsible for these ferments, so you won’t find the same good bacteria count in every batch. Because of antibiotic use, and even the chlorine in our water, the healthy bacteria in our systems are often beaten down. Including naturally fermented foods such as sauerkraut is an excellent way to rebuild healthy gut bacteria levels.

Making Sauerkraut is tough work, so we only make it twice a year at the beginning of spring and at the end of the year for Christmas! 

The Sauerkraut is a fast selling item and is not always available. It is a first come first serve bases. Each batch takes four weeks to ferment and Stephen's Orchard does not always have it in stock since it is in high demand. 

If you are interested in purchasing, you can call (913) 422-8083 to check availability and purchase your jars over the phone. Pint glass jar of kraut is $7.00 a jar.

Crock holding kraut with center cores. 

Walt Stephen checking kraut to see if its ready to be canned.