|Origin:||Sonoma County - California|
Dave Ehreth, the founder of Sonoma Brinery, started producing high-quality pickles in his
Sonoma Brinery's Raw Sauerkraut packs plenty of crunch and mellow tartness, and all the health benefits of a raw food. Unlike pasteurized varieties, fresh, raw sauerkraut is packed with probiotics, lots of flavor and the toothsome crunch that is required with grilled sausages and Rueben sandwiches. Dave Ehreth, the founder of Sonoma Brinery, started producing high-quality pickles in his home more than 20 years ago, and in 2003 began taking his brined beauties public. He has been selling his delicious small-batch pickles in the Bay Area ever since. All Sonoma Brinery pickles are never heat-processed or pasteurized, ensuring the best health benefits are retained. Ingredients are sourced from local purveyors whenever possible, and no artificial ingredients are ever used.