Ingredients: White Cabbage, Caraway Seed, Himalayan Pink Salt

We never add: sugar, water or vinegar, nor do we apply heat to our products. The liquid in all our fermented products is derived from the Chemical Free Vegetables we use. Adding just the right amount of salt draws out the tasty veg juices.  The terrific tangy flavour you will experience is called Lactic Acid, a natural bi-product of Gut Friendly Bacteria called "Lactobacillus" and a result of a superb fermentation. All our products are Raw, teeming with good bacteria and extremely tasty. 

Fermentation is a natural process, which involves the growth of Good Bacteria and hindering bad bacteria. We use the good bacteria to tenderise and protect our vegetables. We work with Good Bacteria to produce natural Lactic Acid, the lactic acid lowers the pH level (acidity level) which in-turn preserves our products perfectly for the long term.

Why are Fermented Foods SO Good for Me? Fermented foods are transporters of Good Bacteria AKA “Probiotics”. Our Gut must maintain a healthy population of Good Bacteria (Gut Flora). Eating naturally fermented foods helps replenish gut bacterial levels, which can aid digestion & elimination. Having a healthy gut bacteria population, helps you absorb nutrients from other foods. Fermented Vegetables are very high in vitamin C and vital minerals, which help boost our immune system. Good food is the most potent form of medicine. 

We Ferment our Products Long & Slow! They all have plenty of time to sit and develop wonderful flavours and multiply bacteria levels trillions of times. We test all our ferments often throughout the process, packaging them only when they are good & ready. The Fermentation Period depends on ambient temperatures. Generally we ferment our products from between 4 to 8 weeks minimum.

Unpasteurised Sauerkraut can leak and seep out in the post, and this is Normal! Yes, sometimes a small amount of the Sauerkraut Juices can leak out, which can be annoying, but this also means your kraut is in peak condition! Leakage occurs when an active cycle of fermentation takes place during transit, the extra Co2 Gas creates pressure within the jar, the extra pressure can push liquids past the lid seal, but this is an excellent sign that all is good and the good bacteria are living and breathing, just how we want them to be. Simply pop the jar in the fridge and enjoy it when you are ready. It is best to keep fermented vegetables (krauts) cool to slow fermentation (make the good bacteria drowsy), not to stop the product from going off, because it will not! Chilling the product will keep the production of Co2 Gas to a minimum, and your kraut will be delicious, crunchy and very healthy when you are ready to eat them!