Raw Probiotic Organic Sauerkraut

Naturally Lacto-Fermented in Small Batches

Our naturally fermented raw organic sauerkrauts are handmade in small batches using centuries-old traditional artisan methods to produce a nutrient-dense, probiotic-rich sauerkraut with a uniquely crunchy texture and zesty flavors. It is naturally low in calories, sugar-free, unpasteurized and contains no preservatives.

Raw Organic Probiotic Sauerkraut - Pick Your Favorite Flavor(s)

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Raw Probiotic Organic Sauerkraut – Original

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Raw Probiotic Organic Sauerkraut – Carrot

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Raw Probiotic Organic Sauerkraut – Beet Jalapeno

The Magic of Raw Organic Sauerkraut

Raw organic sauerkraut is a powerhouse of health benefits. Packed with probiotics, vitamins, and minerals, sauerkraut is known to support digestion, aid in detoxification, enhance nutrient absorption, and promote overall well-being. Dr. Cowan recommends eating a raw organic ferment with every meal, and our sauerkraut is an excellent choice.

How Is Our Sauerkraut Made?

High quality raw lacto-fermented sauerkraut has been made the same way for centuries, and it all begins with a short list of simple ingredients, which when combined, kick-start the natural lacto-fermentation process that creates delicious, probiotic-rich raw sauerkraut aka “the good stuff.” Here’s what you need to know :

We use only high quality raw organic vegetables and natural unadulterated ingredients

Our ancestors grew bountiful harvests without harmful chemicals; following their lead, we have chosen to support family farmers who promote biodiversity and soil health, contributing to the sustainability of the ecosystem and the wellbeing of our living world. We start with organic cabbage grown without synthetic pesticides or fertilizers. For our flavored krauts, we also add other organic vegetables (carrots, beets, jalepenos…) The vegetables are shredded and added to fermentation vessels, along with natural salt (kosher sea salt and Himalyan salt) and some filtered water. Nothing else is added. The lacto-fermentation process happens naturally.

The reason for raw

The term "raw" in raw organic sauerkraut refers to the fact that the cabbage is not cooked before fermentation. This is crucial because the heat from cooking can destroy many of the natural enzymes and beneficial bacteria that are vital for the fermentation process. Raw sauerkraut is made by a method known as lacto-fermentation, where natural bacteria feed on sugar and starch in the cabbage, creating lactic acid. This process not only preserves the cabbage, but also creates probiotics essential for gut health. By keeping the sauerkraut raw, these probiotics remain alive and active, ready to contribute to your body's microbiome. Consuming raw sauerkraut ensures that you receive the maximum benefits from these friendly bacteria, making it a superior choice for your digestive health.

Breaking Down the Fermentation Process

The fermentation process that turns cabbage into sauerkraut is a fascinating natural transformation. It starts when cabbage is mixed with salt and packed tightly to remove air and create an anaerobic environment. Natural bacteria present on the cabbage leaves, primarily of the Lactobacillus species, begin to convert sugars into lactic acid. This lactic acid acts as a natural preservative. Over time, the acidity increases, and the environment becomes inhospitable for any bacteria that could spoil the cabbage, while promoting the growth of probiotics. The result is a tangy, crunchy, and nutritious food that is easier to digest than raw cabbage. This process is a perfect example of how a simple method can enhance the nutritional profile of a food without the need for artificial preservatives or additives.

Health Benefits of Raw Organic Sauerkraut

Probiotics: The Friendly Bacteria

Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts. Raw organic sauerkraut is a rich source of these friendly bacteria, particularly strains of Lactobacillus. These probiotics play a critical role in maintaining a healthy gut flora, which is essential for good digestive health. They help to balance the microbiome, and may alleviate common digestive issues such as bloating, constipation, and diarrhea. The probiotics in sauerkraut also contribute to the absorption of nutrients and can help reduce inflammation and promote detoxification.

Raw Organic Sauerkraut and Digestive Health

Raw organic sauerkraut has a direct impact on digestive health due to its high content of dietary fibers and probiotics. These fibers are not digested by the body; instead, they provide bulk to the stool and promote regular bowel movements, helping to prevent constipation. The probiotics, or “good bacteria” (really there is no inherently good or bad bacteria but some are certainly more at home and helpful in your digestive system) found in raw sauerkraut can also help to restore the natural balance of the gut microbiota, which is often disrupted by poor diet, stress, or antibiotic use. A healthy, balanced gut microbiota is vital for proper digestion. Moreover, the lactic acid created during the fermentation process aids in breaking down the foods we eat, making it easier for our bodies to absorb the nutrients. Including raw organic sauerkraut in your diet can lead to a healthier digestive system and contribute to overall well-being.

Health Booster: A Look at Vitamin C

Raw organic sauerkraut is an excellent source of Vitamin C, a nutrient known for its role in supporting detoxification and helping to alleviate oxidative stress and inflammation. Additionally, Vitamin C enhances the body's ability to repair tissues and accelerates the healing process. Since our bodies cannot produce or store Vitamin C, it's important to get a daily supply through diet. Raw sauerkraut, being rich in this essential nutrient, can be an easy and tasty way to boost your daily intake. Incorporating raw organic sauerkraut into your meals not only adds flavor but also provides a powerful nutritional boost.

The Nutritional Power of Cabbage in Sauerkraut

Cabbage, the primary ingredient in sauerkraut, is a low-calorie vegetable that is dense with nutrients. It is rich in vitamins C and K, and it also provides a good amount of fiber, vitamin B6, folate, and manganese. The fermentation process enhances these natural benefits. For instance, vitamin C levels can increase during fermentation as certain bacteria can produce this vitamin. The bioavailability of some minerals is also improved, making them easier for the body to absorb. Furthermore, during fermentation, compounds called glucosinolates found in cabbage are broken down into isothiocyanates, which have been linked to reduced cancer risk. By including sauerkraut in your diet, you're not just adding flavor to your meals—you're also taking advantage of the incredible nutritional power of cabbage, amplified by the fermentation process.

Debunking Myths Around Raw Organic Sauerkraut

There are several myths surrounding raw organic sauerkraut that may deter some from enjoying its benefits. One common misconception is that fermented foods are unsafe due to the bacteria they contain. However, the lactic acid bacteria in sauerkraut are widely recognized as beneficial and promote a healthy gut. Another myth is that sauerkraut is high in sodium, making it unhealthy. First and foremost, not all salts are the same and we believe that a healthy diet must include natural salt such as sea salt (not iodized table salt.) Second, while sauerkraut does contain salt, which is necessary for the fermentation process, the amount is relatively small per serving, so even if you are concerned with your salt intake, our sauerkraut fits well into any balanced diet. Some also believe that sauerkraut is fattening, yet it's actually low in calories and can be part of a weight management plan. Lastly, a common misunderstanding is that all sauerkraut is the same, but only raw and organic varieties retain the full range of probiotics and nutrients. Understanding the facts about raw organic sauerkraut can help you make informed choices about incorporating it into your diet.