Over beers one evening, brothers-in-law, Drew and Luke discovered that they both had been making and experimenting with their own sauerkraut recipes. They each had their own affinity for the fermented food.
Luke’s quest for quality kraut came from a desire to reconnect with his family heritage – German and Slavik on his father’s side, and was inspired by the way his Oma made her sauerkraut.
Cravings for his hometown ethnic foods motivated Drew to make his own sausage, pierogis and sauerkraut after moving away from Cleveland after college. Growing up running his mother’s Cleveland-based farmers markets pushed him to use the highest quality ingredients available.
After experimenting with various recipes and fermenting techniques, they realized the sauerkraut they were making was surprisingly better than the usual suspects being offered in the grocery stores.
Their fresh, crunchy, unpasteurized, probiotic sauerkraut, like grandma made, just wasn’t available on the market. So they decided to create one – right where Drew grew up – at the local farmers markets. It took a year of fine-tuning, with the help of constant feedback from customers, friends and family before they were ready to launch their brand label line of sauerkrauts. What better place to start then right in Cleveland, where people know good sauerkraut.