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    Do you consider Sauerkraut a health food? We think you should.


    Sauerkraut: the new Superfood

    Raw cabbage being part of the brassica family already contains numerous healthy ingredients and is full of vitamins, but through the gentle process of fermentation our humble cabbage is elevated to superfood status as numerous studies show. (4, 5)



    Sauerkraut can heal your gut

    The live lactobacilli and beneficial microbes can restore digestive health and aid in digestion. Sauerkraut provides the newly coined Vitamin U - which is esential for ulcer prevention. Vitamin U is not actually a vitamin, but is instead a term used to refer to a substance called S-Methylmethionine. Whether taken as a supplement or from foods, vitamin U has been shown to be able to treat a variety of gastrointestinal conditions, including ulcerative colitis, acid reflux, and peptic ulcers. It may also be able to treat skin lesions, improve the symptoms of diabetes, and strengthen the immune system. Some studies show that it can also help prevent liver damage by protecting the organ from the effects of high doses of acetaminophen. Additionally, it may be able to reduce allergies and sensitivities to cigarette smoke and improve cholesterol levels. Many people also choose to use this vitamin as part of a detox, since it may be able to help the body get rid of environmental toxins. (2, 3)


    Sauerkraut is full of Vitamins

    Our krauts are a rich source of vitamins C, B and K which the fermentation process makes more bio available. They are low in calories but high minerals such as iron, manganese, calcium, magnesium, iron, copper and and dietary fiber. (1)




    Kraut can alleviate allergies

    Probiotics may help with food intolerances and allergies - alleviating them or eliminating them altogether. (9)



    Kraut can eliminate cravings

    Our krauts can help adress strong food cravings for sweets - subtly shifting your cravings towards more healthy choices. (6)


    Kraut delivers fresh and active probiotics

    Sauerkraut is a probiotic food, delivering live, active and unprocessed cultures in every spoonful. Supplements have their place but nothing beats unprocessed and fresh. There is a wonderful variation of Lacto Bacillius microorganisims in every bite. Four main species of lactic acid bacteria are commonly present in sauerkraut: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus and Lactobacillus plantarum. Sauerkraut also can contain other species, such as Weissella species, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus coryniformis, Lactococcus lactis subsp lactis, Leuconostoc fallax, Leuconostoc citreum and Leuconostoc argentinum, according to the December 2007 issue of "Applied and Environmental Microbiology." (8, 11)


    Kraut supports the immune system

    - Unpasteurized sauerkraut is an excellent source of digestive enzymes - it supports both the function of the pancreas and increases digestive strength.  The fresh and bio active lactic acid which naturally occurs in our superkrauts helps maintain a healthy acidity in the intestines creating an environment that is hostile to parasites but a good host for beneficial bacteria. Sauerkraut is an excellent way to enjoy cabbage.

    - Glucosinolates in sauerkraut were also found to help activate the body’s natural antioxidant enzymes, and the flavonoids in it are helpful for protecting artery walls from oxidative damage. (10)



    This is not supermarket style sauerkraut - ours is Superkraut

    Our Raw sauerkraut is distinctly different from the canned kraut you find in the supermarket. Our superkrauts are lacto-fermented and not pasteurized or heat treated in any way - therefore protecting the whole range of beneficial bacteria. We never add any preservatives - such as Sodium Benzoate - and use only the finest organic cabbage.



    Kraut can help your eyesight

    Raw sauerkraut can improve your vision -

    it is high in antioxidants such as lutein and zeaxanthin, both been associated with preserving ocular health. (7)


    Fermenting makes all the nutrients more bioavailable

    Our krauts supply the body with high value pre-digested nutrients - it is very well tolerated even by people who ordinarily have difficulties digesting raw vegetables and raw brassicas in particular. Our krauts have also helped people who reported having difficulties digesting beans prior to making our krauts part of their diet.









    1. Nutrition Facts and Analysis for Sauerkraut, canned, solids and liquids
    2. F. BREIDT, JR. (2004). "A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations". Journal of Food Science 69 (1): 30–33.doi:10.1111/j.1365-2621.2004.tb17874.x.
    3. Cheney G (September 1950). "Anti-peptic ulcer dietary factor (vitamin "U") in the treatment of peptic ulcer". J Am Diet Assoc
    4. Finley, John W.; Sigrid-Keck, Anna; Robbins, Rebecca J.; Hintze, Korry J. (2005). "Selenium Enrichment of Broccoli: Interactions between Selenium and Secondary        Plant Compounds". The Journal of Nutrition 
    5. Banerjee, Sanjeev; Parasramka, Mansi A.; Sarkar, Fazlul H. (2012). "Cellular, Molecular and Biological Insight into Chemopreventive and Therapeutic Potential of 3,3’-Diindolylmethane (DIM)". In Sarkar, Fazlul H. Nutraceuticals and Cancer. pp. 111–33. doi:10.1007/978-94-007-2630-7_6. ISBN 978-94-007-2629-1.

    6. Alcock, J., Maley, C. C. and Aktipis, C. A. (2014), Is eating behavior manipulated by the gastrointestinal microbiota? Evolutionary pressures and potential mechanisms. Bioessays, 36: 940–949. doi: 10.1002/bies.201400071
    8. Plengvidhya V, Breidt F, Lu Z, Fleming HP. DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations  . Applied and Environmental Microbiology. 2007;73(23):7697-7702. doi:10.1128/AEM.01342-07.

    9.  Özdemir, Ö. (2010). Various effects of different probiotic strains in allergic disorders: an update from laboratory and clinical data. Clinical and Experimental Immunology, 160(3), 295–304. doi:10.1111/j.1365-2249.2010.04109.x
    10. Barbara Kusznierewicza, Anna Śmiechowskaa, Agnieszka Bartoszekb, c, Jacek Namieśnika The effect of heating and fermenting on antioxidant properties of white cabbage doi:10.1016/j.foodchem.2007.11.049 
    11. Fermented Foods Contain 100 TIMES More Probiotics than a Supplement