WHITE CABBAGE: Organic Sauerkraut is 100% vegetable juice with no added sugars. Only added sea salt. Is 100% natural juice in its natural form – never diluted, not from concentrate.

Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source) Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response.

Sauerkraut - Current prices from leaflets

The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our sauerkraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving (including Lactobacillus Plantarum, L. Brevis, Leuconostoc Mesenteroides, Pediococcus Acidilactici and P. Cerevisiae). A serving is ¼ cup of kraut. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods.

If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut. Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention.