Naturally Fermented Red Cabbage
We ferment red cabbage without added preservatives and leave it unpasteurized. The fermentation process gives the cabbage its characteristic tang while allowing its natural flavours to develop over time.
Ingredient Spotlight: What’s in Red Cabbage?
Red cabbage gets its distinctive colour from naturally occurring anthocyanins, a group of plant compounds that have been studied for their antioxidant properties.
It also contains nutrients such as vitamin C, vitamin K and folate, along with other naturally occurring plant compounds.
Fermentation adds another dimension to the cabbage, transforming its flavour and texture while producing organic acids and other compounds.
Disclaimer: These properties are associated with the individual ingredient and fermentation process and don’t mean that eating Red Sauerkraut will treat or prevent any health condition.
Give Red Sauerkraut a Try
Bring some colour and crunch to your next meal.
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