The organic sauerkraut you've grown accustomed to has been made with vinegar and then pasteurized at high temperature and so it does not have any beneficial live probiotic cultures. And even most of the raw sauerkraut available on the marketplace has been fermented with the use of a whey starter to save time and money. Beyond the departure from tradition, this industrialized process sacrifices flavor, texture, and the live cultures that have always made fermented foods a nutritional staple around the world. At Hamptons Brine, we believe that eating foods rich in probiotics (the beneficial live cultures in yogurt and brined vegetables like raw sauerkraut) plays a crucial role in staying healthy. That's why we rely on wild cultures to make our raw sauerkraut. These cultures take 28 days to turn our raw cabbage into the live, nutritious and delicious food that we can then deliver to you.
Raw and alive – rich in beneficial probiotic bacteria and enzymes.
- no vinegar - no preservatives - fat + gluten + dairy + and wheat free
- great source of Vitamin C
- helps immune system fight infections
- aids digestion - no destructive heat processing - made with certified organic vegetables, sea salt and Himalayan salt - made by hand in small batches
Digestive problems? Eat fermented vegetables daily for miraculous results!
Frequent colds? Eat sauerkraut every day to boost your immune system! Get your probiotics the way Nature intended!
Most commercially available sauerkraut is processed with heat, which eliminates the naturally occurring enzymes and micro-flora that are beneficial and essential for the digestive process and immune system. At Hamptons Brine, we never heat or pasteurize the final product. Our process ensures you are purchasing the most nutritionally dense organic sauerkraut on the market. Our products are all natural and organic foods.
We make sure to use only the finest organic food ingredients. We also add Himalayan salt to out kraut for extra minerals - and because it keeps the kraut crisp! And we slice it by hand - we don't like machine-sliced limp pale shreds of all the other sauerkraut on the market.
Use it to make soups and casseroles, in our recipes for Organic Sauerkraut Salads, on sandwiches, in salads and vegetable dishes, or simply enjoy it as a snack or side dish.
SAUERKRAUT – THE ORIGINAL HEALTH SUPERFOOD
The natural sauerkraut you've become usual to has been made with vinegar and after that sanitized at high temperature thus it doesn't have any useful live probiotic societies. Furthermore, even a large portion of the crude sauerkraut accessible on the commercial center has been aged with the utilization of a whey starter to spare time and cash. Past the takeoff from custom, this industrialized procedure penances flavor, surface, and the live societies that have constantly made aged sustenances a wholesome staple the world over.
At Hamptons Brine, we trust that eating sustenances rich in probiotics (the advantageous live societies in yogurt and brined vegetables like crude sauerkraut) assumes a significant part in remaining sound. That is the reason we depend on wild societies to make our crude sauerkraut and natural kvass. These societies take 28 days to transform our crude cabbage into the live, nutritious and tasty nourishment that we would then be able to convey to you.
fermented vegetable juice kvass