Hamptons Brine

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Contact: Nadia Ernestus

35 Linda Lane

Sag Harbor, NY 11963
Phone: 631-379-7714


The organic sauerkraut you've grown accustomed to has been made with vinegar and then pasteurized at high temperature and so it does not have any beneficial live probiotic cultures. And even most of the raw sauerkraut available on the marketplace has been fermented with the use of a whey starter to save time and money. Beyond the departure from tradition, this industrialized process sacrifices flavor, texture, and the live cultures that have always made fermented foods a nutritional staple around the world.
At Hamptons Brine, we believe that eating foods rich in probiotics (the beneficial live cultures in yogurt and brined vegetables like raw sauerkraut) plays a crucial role in staying healthy. That's why we rely on wild cultures to make our raw sauerkraut and organic kvass , organic sauerkraut juice. These cultures take 28 days to turn our raw cabbage into the live, nutritious and delicious food that we can then deliver to you.
Most commercially available sauerkraut is processed with heat, which eliminates the naturally occurring enzymes and micro-flora that are beneficial and essential for the digestive process and immune system. At Hamptons Brine, we never heat or pasteurize the final product. Our process ensures you are purchasing the most nutritionally dense organic sauerkraut on the market. Our products are all natural and organic foods.

We make sure to use only the finest organic food ingredients. We also add Himalayan salt to out kraut for extra minerals - and because it keeps the kraut crisp! And we slice it by hand - we don't like machine-sliced limp pale shreds of all the other sauerkraut on the market.
Use it to make soups and casseroles, in our recipes for Organic Sauerkraut Salads, on sandwiches, in salads and vegetable dishes, or simply enjoy it as a snack or side dish.

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