Joe Karthein first began producing Karthein's Organic Unpasteurized Sauerkraut on a small organic farm in the West Kootenay region of British Columbia in 1999. Over the next few years the business grew and Karthein's Organic Sauerkraut developed a strong following in health food stores across Western Canada. In December of 2001 production problems (re-fermentation in the jar after packing) forced Joe to close up shop to the disappointment of many loyal customers.
Not one to give up easily, Joe spent the next few years working within the organic foods industry while trying to solve the re-fermentation problem. The solution has now been found!
A Quebec based company has isolated a specific bacteria which when introduced to the sauerkraut at the beginning of the fermentation process, halts the possibility of re-fermentation in the finished product. The finished product tastes incredible and maintains all of its healthy properties.
For production, Joe teamed up with an organic farmer in Quebec (who actually used to grow cabbage for Karthein's) to produce the new Karthein's Organic Sauerkraut.
In 2006, Martin Béland from Béland Organic Foods bought Karthein's Brand from Joe. The same organic farmer in Québec was kept to produce the sauerkraut as well as the same recipes that have given Karthein's Organic Sauerkraut its distinctive taste and reputation.