Kraut & Krunch

I started Kraut & Krunch in 2014 with the vision of bringing high-quality live ferments to Johannesburg. My family had decided to add ferments to our diet but my son, aged 4 at the time, refused to eat what was available in the health food stores. After a period of experimentation, we were ready to begin producing sauerkraut, kim chi and other combinations of fermented vegetables. More recently, we branched out to include kombucha, kefir, kvass and vinegar. We also love combining fermentation and dehydration, by flavouring salt and crackers with dehydrated fermented vegetables. Throughout our journey we have stayed true to our ethos, using high-quality organic ingredients. We hope you’ll agree our ‘no-shortcuts’ approach is well worth the effort.