Joe Karthein first began producing Karthein's Organic Unpasteurized Sauerkraut on a small organic farm in the West Kootenay region of British Columbia in 1999. Over the next few years the business grew and Karthein's Sauerkraut developed a strong following in health food stores across Western Canada. In December of 2001 production problems (re-fermentation in the jar after packing) forced Joe to close up shop to the disappointment of many loyal customers.
Not one to give up easily, Joe spent the next few years working within the organic foods industry while trying to solve the re-fermentation problem. The solution has now been found!
A Quebec based company has isolated a specific bacteria which when introduced to the sauerkraut at the beginning of the fermentation process, halts the possibility of re-fermentation in the finished product. The finished product tastes incredible and maintains all of its healthy properties.
For production, Joe has teamed up with an organic farmer in Quebec (who actually used to grow cabbage for Karthein's) to produce the new Karthein's Sauerkraut.
