White Cabbage, Carrot, Mooli Radish, Peppers, Onion, Chilli Peppers, Ginger Root, Garlic, Himalayan Pink Salt.
Award-Winning Fermented Kimchi-Kraut. Unpasteurised and teeming with friendly bacteria, which we call the good guys. We make our Sauerkrauts by taking the best ingredients and finely shredding them. We then work and manipulate the ingredients manually whilst carefully adding just the right amount of Himalayan Pink Salt to draw out the vegetable juices. Once we have worked and manipulated the vegetables and Himalayan Salt mix, we begin the rigorous testing phase, constantly monitoring the pH levels and temperature readings. After all the initial set of tests are complete, the ferments are sealed to deprive them of any oxygen and placed in our temperature-controlled fermentation room, where for the duration of the maturing period, we constantly monitor and test for changing pH levels, temperature fluctuations and bacterial growth. Only when we are 100% satisfied the batch of Kraut has fermented to perfection, do we release it ready for jarring and sending out to our customers