Bountiful Wyoming

Good sauerkraut, in deed the finest, requires care and attention. Fred Groenke – known across Wyoming as “Farmer Fred” – has that sauerkraut touch, which he has honed making ‘kraut over the past 25 years. Fred jokes that he’s, “Only good at shredding cabbage and digging in the dirt.”

Fred named his William Frederick’s Finest Sauerkraut after his father, from whom he learned his sauerkraut secrets. Fred’s ‘kraut is known well beyond his Lander farm for its flavor and freshness. Farmer Fred’s customers, from backyard grill masters to restaurant chefs, rank his sauerkraut as mighty fine. Fred contributes this to an extended cold fermentation; no additives or preservatives; and timely processing of the cabbage. Farmer Fred produces USDA-certified organic and conventional cabbage sauerkraut, both green cabbage sauerkraut and red cabbage sauerkraut. At his USDA-certified organic farm, Fred grows several tons of cabbage. He is also licensed as a USDA-certified organic handler. As such, he can purchase USDA-certified organic cabbage from other farms for his sauerkraut.

Farmer Fred only produces raw sauerkraut — it is never heated, treated with souring agents (such as vinegar), or any other preservatives or additives. Fred only uses two ingredients: cabbage and salt. This is the traditional recipe. William Frederick’s Finest Sauerkraut is processed in Fred’s State of Wyoming licensed and inspected kitchen. There, Fred cleans, shreds and packs cabbage into fermentation crocks. Adjacent to the kitchen is the fermentation room and cold storage. The sauerkraut ferments for 21 days at a consistent temperature for optimal production of healthy probiotics.