Morse's Sauerkraut

About

European deli, specialty grocery & little restaurant

Story

In 1918 Morse's began hand making sauerkraut in Waldoboro Me. Since then two words "Krauts Ready" printed in tiny newspaper ads and hung on the door of the Kraut Haus have called countless Mainers to a fall tradition. Whether drawn by German roots common in the midcoast, or tradition spanning generations, Morse's Sauerkraut has been a part of autumn in Maine for nearly a century.
The only difference today is that this once “fall-only” treat is now available year-round. Our fresh 'kraut has no preservatives and is hand packed in its own brine straight from the same barrel in which the raw cabbage fermented to become this superfood. The unadulterated and non-pasteurized fresh 'kraut differs from all processed sauerkraut as the state of fermentation continues into the packaging of your individual order. Morse's kraut provides your palate with a range of flavors over its life span. In its early stages, young 'kraut will have a crispy, crunchy texture and the brine, a slightly sweet taste. As the 'kraut cures and undergoes aging, the brine becomes more acidic creating a tangy, zippier flavor. No matter when you choose to eat it, you'll find our fresh 'kraut bears no resemblance to its mushy processed substitute.
Our lacto-fermented kraut is alive & teaming with good bacteria and probiotics that are known to improve digestive health. Fresh kraut has been attributed to improved circulation and heart health. It stimulates the immune system, strengthens bones, reduces cholesterol & inflammation, improves vision & fights scurvy! It’s no wonder our regular customers are exceptionally youthful, sharp & have great guts!
EAT MORE KRAUT………