An aromatic version of the traditional European ferment, the shredded cabbage is perfumed with rosemary and the zest of our bestselling lemons. Lemon juice adds a fruitier, brighter tang to the usual lactic sourness of ferments. This recipe uses organic cabbage, rosemary, and lemons from our partner farmers in the Mountain Province.
Sauerkraut is known for its excellent health-promoting properties, specifically its “antioxidant, anti-inflammatory, and chemo-preventive action against certain types of cancer.” Because this product is not pasteurised, the beneficial enzymes are present in the sauerkraut. One tablespoon is all you need daily to get its probiotic benefits. It also means that it will become more sour over time.
Storage: Keep refrigerated.
Ingredients: cabbage, lorax lemons, Bauko oranges, rosemary, sea salt
Fermentation Date: February 26, 2022
About fermented foods:
One of the best ways to improve our immune system and build resistance is through the regular intake of lacto-fermented foods. Fermentation is a time-honoured technique that prolongs the shelf life of highly perishable but highly beneficial foods like fruits and vegetables through the production of lactic acid bacteria with the absence of oxygen. It arrests spoilage and creates an acidic environment that is inhospitable to toxins and pathogens, while also improving the nutrient profile of foods.
“Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review.” 2019. https://www.ncbi.nlm.nih.gov/pubmed/31137859
“Probiotic fermented foods and health promotion.” 2015.