Raw Sauerkraut

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Sauerkraut, German for ‘sour cabbage’, is produced when finely-shredded white cabbage heads are fermented by lactic acid bacteria (LAB). Cabbage has been recognized as a super-food that naturally cleanses the liver. When fermented, it becomes an excellent source of probiotics, antioxidants, and vitamins that protect us from diseases and help us stay healthier for longer. - 100% Organic - Never Pasteurized - Fermented in the Jar - Certified Biodynamic Origin: The basis of our fresh Sauerkraut is the non-hybrid white cabbage variety "Marner Lagerweiß" from Kultursaat e. V., which we cultivate at our biodynamic farm in Hedwigenkoog, in the heart of the traditional cabbage growing area of Dithmarschen in northern Germany. Health Benefits of Fermented Sauerkraut: - Improves Digestion - Boosts Immunity - May Help You Lose Weight - Helps Reduce Stress - Helps Maintain Brain Health - May Reduce Cancer Risk - May Promote Heart Health - Contributes to Stronger Bones - Beneficial in Ulcerative Colitis - Beneficial in Crohn’s Disease - May Reduce Risk of Depression and Alzheimer’s What’s the Best Way to Eat Sauerkraut? Sauerkraut can be added to soups and stews, taken with salted meats or sausages, or served with smoked fish for a special culinary experience. It is also a popular hot dog topping in America and often used in deli sandwiches. Sauerkraut can be eaten cold or hot, but most of the probiotic benefits are lost when you heat it above 106° F (41.1° C). You can also stir Sauerkraut into a warm bowl of soup or take it with your meal. For optimum benefits, eat fermented Sauerkraut raw from the jar and when you get to the bottom, don’t throw away that Sauerkraut juice because it’s the best part. Gulp it down or pour it on your salad. How Much Sauerkraut Should I Eat Daily? Eating 7 g to 10 g (or about 1 tablespoon) of Sauerkraut daily has a very good effect on the gastrointestinal tract.

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