Fermented red cabbage

Marta and Joanna Klejman are sisters, dieticians and ... fermentistas. They found the key to a healthy life back in their childhood. Every year the whole family fermented hundreds of pounds of cabbage into deliciously fresh, crisp sauerkraut. With this wholesome family tradition in mind, the sisters started fermenting raw vegetables again to boost their health.

Today, the Klejman sisters make artisanal and natural superfoods that are deliciously crunchy, sour and fresh. The fermented vegetables are not pasteurized, so they are packed with lactic acid bacteria that boost your immunity.

Fermented red cabbage (480g) is a true superfood. In addition to the healthy fiber, vitamins and minerals of red cabbage, the lacto-fermentation creates lots of lactic acid bacteria. These good bacteria have a positive effect on your intestinal flora. They counteract the growth of unwanted bacteria in the intestines and help digest food. They are indispensable for good health and natural resistance.

Storage tips:

• An unopened jar can be stored at room temperature for up to 1 year. Store cool and dry.
• An opened jar can be kept in the refrigerator for 8 weeks.

Red cabbage, carrot, mustard seed, juniper berry, bay leaf, salt. May contain gluten, mustard, milk and nuts.

How do I eat fermented vegetables?

• We recommend 1 tablespoon per day for optimal gut microbiome and your natural resistance.
• Pure from the jar.
• Delicious as a side dish or meal salad.
• Delicious as a topping such as a soup or omelet.
• Delicious as a spread in combination with sun-dried tomatoes or olives.

Good 2 know:

• Never reheat. Serving cold keeps the good bacteria alive.
• In the morning on an empty stomach immediately stimulates the production of your digestive enzymes.
• Almost all the sugars in the fermented finished product are used up by the bacteria.