The mildest of our krauts, and the place to start.
White cabbage and salt, and nothing else. Five days of fermentation turns it soft, clean and gently sour, without the sharpness of the others.
No starter culture goes in. The lactic-acid bacteria that ferment it are already on the raw cabbage, and salt is what draws out the brine they work in. Fermented cabbage has been made this way for over two thousand years.
Sauerkraut works as the other half of a kefir habit: kefir supplies the live cultures, and the fibre in fermented cabbage is what feeds them.
A tablespoon a day is plenty, as a side, on a salad, in a sandwich or alongside grilled meat.
Ingredients: organic cabbage, salt. No vinegar and no preservatives. Gluten-free and vegan.
Premium quality, organic and pesticide-free, with no added sugar.Available to pre-order.