Cabbage at its very best
Source of natural vitamin C
From lacto-fermented white cabbage
In the past, white cabbage was considered a vital foodstuff - particularly during the winter. Sauerkraut, which could be stored for longer, was produced using natural fermentation processes. In those days, cabbage was regarded as something of a miracle food to help survive the winter. Today, it has been scientifically proven that sauerkraut is naturally rich in vitamin C, that helps maintain a healthy metabolism. Without any artificial additives, organic white cabbage is transformed into a freshly pressed organic juice, with natural lactic acid ensuring it keeps for longer. Thus we can enjoy natural sauerkraut juice even when cabbage itself is not in season.
Sauerkraut juice from fermented white cabbage, sea salt (0.7%). From organic farming.
|Nutritional value per 100 ml:|
|Energy||60 kJ (15 kcal)|
- of which saturates
- of which sugars*
|Vitamin C||8 mg (10% NRV)|
|*contains naturally occuring sugars|
Allergens: Contains no allergens subject to declaration.