Who we are
Klick here to read about our SauerCrowd-Funding on Kickstarter
With your contribution within our SauerCrowd-funding campaign, we will be able to scale-up not only our products but also host fermentation workshops, events, hold lectures, and continue our study on the health-related aspects of raw, fermented foods.
I found my place and passion in this world finding and questioning how we can all live & flourish on this planet while feeding and nourishing ourselves in a resourceful and conscious way. I love food; its creative potential, how it brings people together, and its capacity to raise awareness. I am also the little fermentation witch & cabbage elf in our partnership. My living room is literally full of bubbling alchemy food. I am responsible for the fermented goods and their production, recipe development, and scientific research, as well as all of the creative artwork & communication. I also want to share my knowledge about fermentation with you, a topic that fascinates me on so many levels.
As a chef I have worked in Michelin star restaurants all over Europe, learning everything about Novel cuisine and the art of cooking & preserving. But there was one thing which I struggled with most of the time: the way our food system works. This system is unsustainable, corrupt, and exploits mother earth and her resources.
SauerCrowd stands for all my values: sustainable food production, locality, decentralization, seasonality, and most importantly, a great taste within our fermented foods. My role at SauerCrowd: pulling the strings in the backround (Administration, sales, recipe development, supply chain, and building a close connection to farmers and our “Crowd”).
"Our mission is to source vegetables from local organic farms in order to transform them into delicious, sustainable, and gut-friendly food products. We strive to connect people with the soil and reinvent the health secrets of our ancestors. SauerCrowd stands for the highest quality, taste, and gut-health in a sustainable, circular economy."
"In a world of globalization and worldwide food flow, we want to bring the traditional, sustainable preservation technique of fermentation back into the spotlight. We believe that sourcing seasonal ingredients straight from local organic farms to create new flavors will reinvent the image of fermented vegetables. It is our hope that as a circular working food business, we can inspire other food producers and return to a community-based approach of crafting foods; because “Together as a crowd we can make a change”
'Raw fermented organic vegetables, without additives, unpasteurized, full of gut-friendly micro bacteria.'
We sell our products towards Wholesalers, Retailers, Zero-Waste stores, to Horeca, and on local farmers markets. Pre order now also via our Kickstarter page, shippping to your frontdoor. For quantities and pricing feel free to contact us.
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Our delicious fermented veggies are made with organic locally sources cabbage, fresh veggies, herbs, and sea salt. The perfect topping for your next Sandwich, Burger, Reuben, or Buddha bowl full of gut-supportive bacteria.
Purple Rain Kraut
The Prince of this product range: organic local fermented red cabbage with fennel, and apple. It perfectly matches foresty flavours like mushroom sandwiches, or simply on bread with cheese (also vegan cheese of course), or even with chocolate!
with a crunchy fruity touch-up. Made in the traditional Dutch way, with bay leaves and a hint of apples to keep it nice, crunchy and refreshing. All of the varieties are not as sour as the typical sauerkraut in the supermarket and rich in gut-supportive bacteria.
with turmeric, fresh apples & dried fruits that are striking with a strong umami flavor, perfect for any kind of burger, nachos, wraps or other hearty dishes. Of course, you can also eat it raw right out of the jar or as a topping. "Sauerkraut is the new pickle" - for sure!
OhNaMi Kimchi and SauerCrowd have worked together to create this unique, local and sustainable kimchi kraut. The result is an umami taste that is very addictive. Straight from the pot, in your Buddha bowl, on a hamburger, toasti or in your pho.