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Get your Long Stem Strawberry orders for Valentine's Day
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Five years ago, the Cleveland Kraut trio was selling homemade sauerkraut at local farmer’s markets. Now you can find them all over Ohio, and as far as California. They’ve come a long way over the past few years, and with plans to span 5,000 locations across 49 states by the end of the year, there is no hint of slowing down. The team, consisting of two brothers, Drew and Mac Anderson, and brother-in-law Luke Visnic, explains their product as “the perfect side to any dish” or the missing piece to “kick a salad or sandwich to the next level!” Their signature technique consists of “an all-natural old-school fermentation process built [with] scientific rigor… to continually maintain consistent, fresh, crunchy and delicious kraut every harvest.” How did these young entrepreneurs propel their company so far, so fast? Drew’s response is simple: “That was the plan all along. We saw that fermented vegetables are on trend and in a fast-growing segment. People want delicious and healthy fresh tasting fermented vegetables and we make the best!”
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