Producer in Focus – BK Kraut
I bought some German produce from the Market – I already bought my Sauerkraut, but the wurst is yet to come!
Ba-dum-ting!
All jokes aside, although the name sauerkraut originates from a German word, the dish did not actually originally come from Germany. In fact, there are claims that fermenting cabbage was already practised in the days of building the Great Wall of China.
At the Market we are very glad that crunch met culture locally here in the Canberra Region, with local stallholder Yulia Vakar from BK Kraut putting much time and effort into creating her delicious sauerkraut.
So what exactly is sauerkraut? It’s finely cut raw cabbage that has been fermented by various lactic acid and bacteria. With a long shelf life and distinct sour flavour, much of its flavour is derived from the lactic acid which is formed when the bacteria ferment the sugars in the cabbage leaves.
It’s a rich source of probiotics and vitamins making it your new best friend when it comes to digestive health. Rich in vitamins C and K, as well as beneficial plant compounds, sauerkraut can improve digestion, boost the immune system and can even assist in heart health and weight management.
Established in 2019 by Yulia Vakar after she and some friends had a shared love for specialty foods, BK Kraut emerged from local farmer’s markets in Canberra and quickly gained popularity, evolving into a favoured selection among those with discerning taste preferences.
Yulia’s commitment to crafting a diverse range of exceptional probiotic fermented foods has fuelled the demand for her products, reflecting the dedication with which she began this flavourful journey. At Market BK Kraut offers high-quality sauerkraut, seasonal fermented vegetables and revitalising gut shots.
All BK Kraut products are hand crafted without sugar or vinegar, and each jar and shot is a testament to their commitment to wholesome, natural ingredients.
We recently had a chat with Yulia to get the lowdown on all things sauerkraut.
Yulia, tell us a little about yourself?
“My family’s roots stretch across both Ukraine and Russia, where making sauerkraut isn’t just a recipe—it’s a seasonal ritual. In those parts of the world, summers are short, winters are long and preserving the harvest isn’t optional- it’s essential. My grandmother still makes sauerkraut the old-fashioned way, just as her mother and grandmother did before her. It’s food that keeps you nourished through the cold, boosts your health and connects you to the land. When I make sauerkraut here in Australia, I’m not just making a product—I’m carrying forward a tradition that has fed and kept people well for generations.
How did you get into making sauerkraut yourself?
“I started BK Kraut during Covid, but my connection to sauerkraut goes way back as I mentioned. It’s something we’ve always eaten at home, and my kids loved helping make it. When restrictions eased, I treated friends with a jar or two—then they shared it with their friends and before I knew it, I had people asking me “Where can I get more?” That’s when I realised this wasn’t just a family tradition—it could be something bigger.”
Where did you first sell from?
“The first time I sold was at a Canberra farmers market during Covid, the stalls were outside. I brought a small batch just to test the waters—it sold out in no time. Back then, I didn’t even think of it as a business- I just put my phone number on the jars. Soon, people started texting me asking where they could get more.”
Where do you get your fresh ingredients from?
“I love supporting local farmers. Customers still get to literally see me at the market hand-picking herbs, vegetables and apples. Jeff’s cucumbers in our cucumber kimchi’s and naturally fermented cucumbers. Even during tough times, like when floods caused a cabbage shortage, we stuck with our local suppliers and kept prices as fair as possible.”
Where are your products made?
“Every jar is made locally, in small batches, so the flavour and quality are always just right.
“I’m grateful for the customers who’ve supported BK Kraut since the beginning. This isn’t just about selling sauerkraut—it’s about keeping a family tradition alive, one that has travelled from my grandmother’s kitchen to my own kitchen here in AU.”
What can you do with sauerkraut?
For the full health benefits, it’s recommended you eat sauerkraut raw. It’s a great accompaniment to a roast pork dinner, added to a hot dog or sausage sandwich, goes lovely on a cheese board or with any dish that calls for briny ingredients such as pickles. It’s also pretty great on a toasted or fresh sandwich.
Shop BK Kraut products
BK Kraut products include the classic traditional kraut to turmeric kraut, apple & fennel kraut, vegan kimchi, pickles, and gut shots—everything is raw, alive, unpasteurised and packed with probiotics. All kraut sold at Market comes in tamper-proof plastic containers that are tough, leak-proof and perfect for keeping all that fermented goodness fresh.
Be sure to stop and say hi to Yulia and pick up some krauts on your next visit to Market.
