Peter Klemp is a retired person who has been making Sauerkraut for a number of years using cabbage, rainwater, salt and spices (Juniper berries, mustard seeds etc.) which ferment and is then bottled in 375 ml glass bottles and refrigerated.

He markets the product at Coimbra and Oakhurst deli’s but he would like to make it available for collection from 70 1st Avenue Harfield Village at R35.00 per bottle.

Peter trades in his private capacity.