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. Lactic acid is said to aid the work of the gastrointestinal tract while improving the absorption of minerals such as calcium. This is what makes Biotta Vital Sauerkraut so easy to digest. And Biotta Vital Sauerkraut is also a good natural source of vitamin C.
Biotta Vital Sauerkraut is now available in pharmacies, chemist’s and health food shops.
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