Alexander Valley Gourmet, LLC at 140 Grove Court Suite B, Healdsburg, California.

Sauerkraut- I think all the people who “love” your sauerkraut have never had real sauerkraut. Or else I bought a bad batch. It tasted like cabbage that had been soaked in salt water for a couple of days in a warm room enough to “turn”. I can’t really call it fermented. That is not sauerkraut. It was not brined like the real thing. Hence, no tang. No taste. I would prefer coleslaw on a Reuben rather than this “sauerkraut “. My father was a German chef. We made sauerkraut. My husband, whose account this is, said it tasted like old cabbage, albeit crunchy old cabbage. I’m frankly shocked that anyone would call this sauerkraut. Sure would like to know what the brinery is thinking. It was like calling grape juice “wine” after sitting on the counter for 2 days.