In 1918, Virgil Morse founded Morse’s Sauerkraut on his family farm in Waldoboro, Maine. It has been over 100 years since that first barrel of sauerkraut was cut. Using local, eco-grown cabbage from our neighbors at White Oak Farm, our cabbage is hand-cut to ensure quality. It is then shredded and tamped with a wooden mallet while adding just the right amount of sugar and salt to get the wild yeasts working. The cabbage is then pressed down by the same river rocks used for generations and allowed to ferment for a minimum of 28 days.
Our fresh sauerkraut provides your palate a range of flavors over its lifespan. When first excavated, our kraut is teeming with healthy probiotic cultures, has a crispy fresh crunch, and the brine is bright and slightly sweet. As the kraut continues to cure, it becomes more sour, developing a zippy fizz and deeper color.
Today, in addition to sauerkraut we produce a variety of traditional crock pickles, relishes, mustard and horseradish.Our market and deli offer a wide variety of specialty grocery, sweets, cured meats, sausages, cheese, craft beer and wine from across northern Europe.
Open Tuesday – Saturday 10am-4pm
