A classic sauerkraut with a mild flavor and just a hint of tang from the fermentation process. It is the most traditional fermented food we make and is a favorite of classic sauerkraut enthusiasts. Enjoy it on your favorite sandwich, bratwurst, burger, wrap or salad.
A perfect melding of Korean wisdom and Californian ingredients, our Kimchi is full bodied, bursting with flavor and packed with beneficial probiotic cultures.� Napa cabbage is enveloped with zippy ingredients like wakame, cayenne, and bird�s eye chili. Oh, and did we mention, seriously addictive!
As bright yellow as sunshine and as tangy as mustard with Tumeric Root and Black Pepper. Our kraut is unpasteurized and still raw, fermented in glass and packed in glass. It's hand cut, packed, and made from Alberta Chemical Free Produce.
We kept this spicy tradition as close to the real thing as possible with one exception.. it's Vegan! There is no fish in this dish.. only Canadian East Coast Sea Weed. * All of our Krauts are aged for 30 days to give you the highest rate of Active Pro-biotic Cultures.
Delicious sweet pickles that are great on sandwiches or burgers (or just straight from the jar!).
A colourful pickle that makes a great addition to salads, or is delicious on it's own as a snack.
Grown in the village of Argos, Peloponnese, Greece. These blonde olives are of the Royal variety. A slight crack in the centre allows the rosemary and olive oil to absorb into the olive developing for a rich bold taste. These olives are cured with natural sea salt, the traditional natural way for 6-9 months. They are the biggest olives and are crunchy in texture.<br><br>Our organic olives are handpicked from a family orchard in Argolida, Peloponnese, Greece, the region best known for producing olives in the whole world. The olives are then sorted to ensure quality and then further sorted by size. Next, they are cured in barrels of brine made with local fresh spring water and local Cretan sea salt. Finally, the olives are pitted before being put into glass jars. Because they are cured using traditional age-old methods, and not by using caustic soda like many of the olives on the market, not only are they healthier but also fresher and better tasting.
Grown in the village of Argos in Peloponnese, Greece, also referred to as the “Greek Olive”; the Kalamata olives have a very distinct meaty texture and are aubergine in colour. These olives are with natural sea salt, the traditional natural way for 6-9 months. Enjoy them as a snack or accompanied with any of your favourite salads and dishes. üIngredients are grown without the use of any pesticides, colouring or additives. Acropolis Organics does not use caustic soda, sodium hydroxide, sorbic acid in our olive preserving process.
These organic olives are handpicked from a family orchard in Argolida, Peloponnese, Greece, the region best known for producing olives in the whole world. The olives are then sorted to ensure quality and then further sorted by size. Next, they are cured in barrels of brine made with local fresh spring water and local Cretan sea salt. Finally, the olives are pitted before being put into glass jars. Because they are cured using traditional age-old methods, and not by using caustic soda like many of the olives on the market, not only are they healthier but also fresher and better tasting.
We take all-natural seriously! Bubbies horseradishes are fortified using natural mustard oil, not the artificial stuff often hidden in ingredients like "soybean oil" and "flavoring." Our horseradishes are OU Kosher certified, made with gluten free vinegar and produced in a gluten free facility. The pungent flavor adds zest and color to any meal and they continue the high quality for which all Bubbies' products are known.
Bread and Butter Pickles are an unqualified success. Sweet pickle lovers enjoy the crunchy taste. Like all Bubbies products, they are made from only the highest quality and freshest ingredients. Because they are pasteurized, no refrigeration is required.
Americans have been eating naturally fermented pickles ever since Christopher Columbus discovered the land. Since then, the pickled cucumber has become a favored snack, available in more than 36 varieties. Even teenagers and toddlers love them. In a recent study teens have identified pickles as one of their favorite vegetables. (Some call pickles a vegetable, but Supreme Court U.S.A. has ruled that they are a fruit of the vine.) <br><br> Pickle history dates back to 2030 B.C., when inhabitants of Northern India brought cucumber seeds to the Tigris Valley. Shortly thereafter, cucumber vines were growing all across Europe. People then learned to preserve the fruits of their labor by pickling them in a salty brine. <br><br> During the 17th century, the pickle came to the “New World.” By the 1820s, colonists had grown so fond of pickles that Nicholas Appert constructed the first pickle plant in America. In fact, America was named after a pickle peddler: Amerigo Vespucci. Vespucci was a ships chandler, outfitting vessels scheduled for long explorations with vitamin C-packed pickled vegetables (particularly cucumbers and cabbage) to prevent scurvy among crew members. <br><br> You can experience a piece of early American history each time you open a jar of Bubbies Dill Pickles or Bubbies Bread and Butter Pickles.