Hot Hearts

Check back in the fall when we're making more kraut! In the meantime, we'll have small batches for sale at our market stands.

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When making a lot of sauerkraut, we chop up a lot of cabbage! In the middle of a head of cabbage is the cabbage heart. This dense part of the cabbage is not often eaten raw or used in cooking, but we discovered it ferments perfectly in our barrels. Less waste, more delicious fermented vegetables.

Hot and sour cabbage hearts are fermented in barrels with habanero peppers and a plethora of spices. Try adding Hot Hearts to your cheese plate -- the crunchy texture, pink color and spicy taste all contrast cheese perfectly.


Ingredients: Cabbage hearts, habaneros, salt, water, spices, splash of vinegar

Fermentation time: Around one month, yet remain extremely crunchy. Great for those who crave a crunchy, salty snack!

Our Hot Hearts are vegan, gluten-free and naturally probiotic, brimming with good bacteria.

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  • 5
    Hot Hearts!

    Posted by Kathleen on May 28th 2019

    They are amazing as always. They will be even better after they sit a few months. I miss No 1 Son’s unmatcheable pickles and Kimchi so much I have it shipped to the south!

  • 5
    Always a favorite!

    Posted by Kathleen on Nov 14th 2018

    Hot Hearts are the BeSt! Sauerkraut and full sour love child! Best to rest a few months in fridge and they just get better!