Fermented vegetables go through a process of lactofermentation. Natural bacteria will feed on the sugar and starch and create lactic acid in the vegetables. The food will be preserved and beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics are created.
Fresh Sauerkraut - the most loved one. Traditionally made with an old family recipe with green cabbage, organic sea salt and juniper berries