The crunchiest one, and by some distance the best looking.
Red cabbage holds its bite far better than white and deepens to magenta as it ferments. Sharper and more assertive than the Original, and it will colour whatever it touches.
Like all our krauts it ferments on the bacteria already living on the raw cabbage, with salt and five days doing the rest.
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 red 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.