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Sauerkraut is made by a pickling process called lactic acid fermentation. The cabbage is finely shredded, layered with salt, and left to ferment with air borne bacteria called Lactobacilli that naturally grows on cabbage leaves. As a result, we have a probiotic pickle that can boost our immunity and aid in digestion. You may fall in love with this pungent pickle once you develop the taste for it if not from the first taste itself. Consume it raw or along with your meals to enhance your diet. 

Fresh, Organic, raw, preservative free, natural, gluten free, sugar free, diary free, locally sourced, non GMO. 

Ingredients: Napa Cabbage, Vinegar, Salt


  • Refrigeration is must  
  • Always use clean and dry spoon
  • Keep the lid fastened once served 

Sauerkraut by its nature doesn’t really have an expiry period. Since they are fermented, the older they get the more alive it becomes with the healthy gut friendly bacteria. 

Shelf life:

Once the jar is opened, try to finish the probiotic within 4 months unless you take fermented food on regular levels. 

This jar doesn’t contain any synthetic or preservatives.

Sauerkraut has German roots while an almost similar probiotic called kimchi is Korean.

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