Cabbage, Salt & Time
The cabbage ferments naturally over time, developing flavour and tang. Keep a jar on hand for salads, sandwiches, main meals or whenever your food needs a little something extra.
Ingredient Spotlight: What’s in Cabbage?
Cabbage is a powerhouse of nutrients including vitamin C and vitamin K, as well as naturally occurring plant compounds such as glucosinolates.
The fermentation process changes the cabbage over time, producing organic acids and contributing to the distinctive tang and flavour of sauerkraut.
Disclaimer: These properties are associated with the individual ingredient and fermentation process and don’t mean that eating Plain Sauerkraut will treat or prevent any health condition.
Give Plain Sauerkraut a Try
Keep it simple with a crisp, tangy fermented addition to your everyday meals.
Reviews
There are no reviews yet.