Drew Anderson

Over beers one evening, brothers-in-law, Drew and Luke discovered that they both had been making and experimenting with their own sauerkraut recipes. They each had their own affinity for the fermented food.

Cravings for his hometown ethnic foods motivated Anderson to make his own sausage, pierogis and sauerkraut after moving away from Cleveland after college. Growing up running his mother’s Cleveland-based farmers markets pushed him to use the highest quality ingredients available.

After experimenting with various recipes and fermenting techniques, they realized the sauerkraut they were making was surprisingly better than the usual suspects being offered in the grocery stores. Their fresh, crunchy, unpasteurized, probiotic sauerkraut, like grandma made, just wasn’t available on the market. So they decided to create one – right where Drew grew up – at the local farmers markets. It took a year of fine-tuning, with the help of constant feedback from customers, friends and family before they were ready to launch their brand label line of sauerkrauts. What better place to start then right here in Cleveland, where people know good sauerkraut.

Anderson elevates the humble dish of fermented cabbage by thinking beyond sauerkraut's traditional caraway seasoning--and reaching instead for Indian spices, whiskey, dill and beets. It has six varieties, which it sells in 12 states.