Been loving the Manhattan-style pickles made by Alexander Valley, and have had my eye on the fresh, raw sauerkraut to try next. Last week I made a killer Alsatian style choucroute garnie with the sauerkraut. While much of its success goes to the sausage source (Willowside Meats), there's no question that the sauerkraut deserves kudos too. Salt-cured with a delicate tang, the sauerkraut soaked up and served as the carrier of the flavors from the melange of ingredients.
My supply came from Fiesta Market in Sebastopol. I've also spotted it at Big John's in Healdsburg. Both stock it in the refrigerator case with the pickle selection.
550 Gravenstein Hwy N, Sebastopol, CA 95472
Big John's Market
1345 Healdsburg Ave, Healdsburg, CA 95448