Benefits of raw fermented sauerkraut and curtido
Pre-digests food: Lactic acid and lacto-bacteria break down nutrients into more easily digested forms. Bio-availability of vitamins and minerals is improved
Creates new nutrients. Microbial fermenting cultures actually create nutrients, including B vitamins, active enzymes, Omega-fatty acids and anti-oxidants.
Functions as an antioxidant
High probiotic count that reaches lower intestine
Method of food preservation in every culture for thousands of years
All our krauts are from organically grown veggies
How to use:
Kraut should be a daily condiment rather than an occasional food. Even one bite per meal enhances your digestive tract more so than a large helping just twice a week. Frequency is more important than quantity.