About Sauerkrautathon


Why a Guinness World Record?

Vegetables don't have the marketing budget that big food manufacturers throw at processed foods. And vegetables don't damage our health in the way excessive amounts of highly processed foods do. We want to draw attention to how easy it is to pack a flavourful and healthy punch from a humble cabbage.

What better way to spread the word about the benefits of fermented foods than by setting the Guinness World Record for making the largest recorded dish of bacterially fermented cabbage – that's sauerkraut to you and me.

What Will Happen to All the Sauerkraut?

The sauerkraut will be left to ferment until Friday 26 October - the date of the final weigh-in, when the total weight of sauerkraut will be independently verified. The sauerkraut will then be distributed to community groups, cafes, schools and individuals in Wells to enjoy.

Katie Venner and Jo Webster

Who is Behind Sauerkrautathon?

We are Katie Venner and Jo Webster, two fermenting proponents from Somerset who love sharing our enthusiasm for fermented foods and our passion for gut health with anyone who will listen!

Between us, we’ve taught hundreds of people how to introduce simple fermented foods into their diets and shared the science behind why they are so good for us.

Now we’re partnering with Riverford,  Yeo Valley, Symprove and Wells Food Festival, to bring the benefits of vegetables, in general and fermented vegetables, in particular, to even more people through this Guinness World Record attempt.