Our Traditional Sauerkraut has a distinctly tangy, sour, and slightly salty flavor profile. During the fermentation process, natural lactic acid bacteria break down the cabbage’s sugars, producing a slightly acidic flavor reminiscent of pickles. Its tangy, earthy taste is balanced by the remaining sweetness of the cabbage and a hint of caraway.
- Rich in antioxidants that reduce inflammation
- A good source of fiber
- High in vitamin C
Fermentation gives life to probiotics that
- Boost the immune system
- Support gut health
- Make nutrients more bioavailable
- Create new nutrients
Add our sauerkraut to sandwiches for a tangy kick, serve it as a side dish with grilled meat or fish, use it as a topping for hot dogs and sausage, or incorporate it into salads for added flavor and nutrition.
Cabbage, Salt, Caraway, Black Pepper.