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Kraut & Krunch
- No. 4 Oleander avenue, Morningside ext 40, Johannesburg, Gauteng, South Africa
- 082 3318489
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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.
We believe in having as little impact on our natural environment as possible. Here is an outline of our sustainability practices:
• Supporting organic agriculture, especially small-scale farmers
• Responsible waste disposal: We compost all compostable by-products including vegetable waste, tea leaves and SCOBYs. We’re diligent about reusing and recycling.
• Non-toxic cleaning: Our aim is to comply with BlueEco standards. This means cleaning naturally, without harming our vulnerable aquatic ecosystems.
• Fair remuneration: We believe that the quality of living foods is a direct reflection of employee morale. Consequently, we are passionate about taking care of our employees in every respect.
We are committed to educating the community about the benefits of fermented foods. Contact us if you’d like us to do a talk/workshop at your school or community centre.
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