Organic sauerkraut made with natural ingredients and the traditional recipe. Its crunchy texture adds unique flavors and aromas to the taste and dishes.
The touch of juniper berries is an extra flavor in the recipe. The fermentation of the white cabbage to turn it into sauerkraut occurs thanks to different types of lactic acid bacteria, naturally present in white cabbage.
In the final phase of production, the following is done:
Pasteurization: to improve its preservation and eliminate any bacteria.
Consume to taste.
Sauerkraut* (The Netherlands), sea salt (The Netherlands), juniper berries* (Croatia). * Organic ingredients.
