Vadasz Raw Sauerkraut, 400g

Product Information

High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised.

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. With interest continuing to grow amongst consumers for fermented food and drinks (source: Spoonshot, 2022), the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves. With interest continuing to grow amongst consumers for fermented food and drinks [1], the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves.

Brand manufacturers usually label their canned sauerkraut products to indicate their gluten quantity. The characteristic fresh crunch makes the brand’s products stand out from ambient options that fermented food lovers may have tried before. We’re excited to take Sainsbury’s shoppers on a journey through global flavours as the pots become a staple in the fridge – adding a boost to every meal through the power of plants.” Put the cabbage in the clean mixing bowl and add the flaked salt. Massage the salt into the cabbage with clean hands for 8–10 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl. Reserve this to cover the cabbage in the jar. If your cabbage isn’t particularly fresh, you may need to add a splash of cold filtered water to help create a brine.

Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.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. The new range includes Raw Kimchi and Raw Garlic & Dill Sauerkraut and comes amid the driving interest in both fermented and Korean food. 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) Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process.