Sauerkraut and Kimchi


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Our fresh, unpasteurised Sauerkrauts and Kimchi are made by Simon in Petworth at the Sauerkraut company.

Simon takes the best freshest juiciest vegetables and finely shreds them, before adding just the right amount of Himalayan Pink Salt to the mix. After only a matter of hours, trillions of Lacto-Bacteria (Lactobacillus- AKA ‘The Good Guys’) start to form colonies (CFU) and begin chomping away at the natural vegetable sugars. As a bi-product of all this chomping, the Lactobacillus-Bacteria produce a very handy acid called Lacto-Acid, it is the resulting Lacto-Acid that becomes the natural long term preservative for the sauerkraut.

The health benefits are numerous, with the beneficial microbes, fiber and probiotics particularly good for a healthy gut biome, as well as being a high source of vitamin C and K.

We have the following flavours:

  • Award-Winning Barrel-Aged Traditional Sauerkraut (500g) Unpasteurised (Ingredients: White Cabbage, Himalayan Pink Salt.)
  • Red Cabbage Barrel-Aged Fermented Sauerkraut (500g) Unpasteurised (Ingredients: Red Cabbage, Himalayan Pink Salt.)
  • Kimch-Kraut Barrel Aged Fermented (500g) Unpasteurised (Ingredients: White Cabbage, Carrot, Mooli Radish, Peppers, Onion, Chilli Peppers, Ginger)
  • Beetroot Barrel-Aged Fermented Sauerkraut (500g) Unpasteurised (Ingredients:¬†White Cabbage, Beetroot (20%), Himalayan Pink Salt.)
  • Turmeric Barrel-Aged Fermented Sauerkraut (500g) Unpasteurised (Ingredients: White Cabbage, Carrot, Onion, Root Turmeric (2%), Himalayan Pink Salt, Black Pepper.)

Additional information


Traditional, Kimch-Kraut, Red Cabbage, Beetroot, Tumeric


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