Over a cold beer in a warm kitchen a couple of Cleveland brothers-in-law discovered they were both crazy about sauerkraut.
That’s how Cleveland Kraut got started a couple years ago. Now it’s on store shelves from Chicago to New York.
Luke Visnic is trying something different. “That’s salt, mustard seed, and caraway seed. We’re going to mix it in with our cabbage and also put some medallions of pickling cucumbers. And that’s an experiment that we’re working on right now.”