Vital Sauerkraut

• Source of natural vitamin C

• Lacto-fermented

Sauer­kraut has been pro­duced for thou­sands of years and is val­ued for its pos­i­tive ef­fects on the body. To make it, finely sliced raw white cab­bage is salted and stored in si­los for sev­eral weeks. In the ab­sence of air, a nat­ural fer­men­ta­tion process takes place that trans­forms the nat­ural sug­ars in the or­ganic white cab­bage into lac­tic acid. This gives sauer­kraut its typ­i­cal sour smell and taste. The process re­sults in both sauer­kraut and sauer­kraut juice. Thanks to the lac­tic acid, Biotta Vi­tal Sauer­kraut is par­tic­u­larly di­gestible. And Biotta Vi­tal Sauer­kraut is also a good nat­ural source of vi­t­a­min C.

Biotta Vi­tal Potato is avail­able in phar­ma­cies, drug­stores, health food stores and or­ganic food mar­kets.