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Ingredients: Napa cabbage, carrots, mooli, cranberries, chillis, ginger, cinnamon & salt
Produced in a kitchen that handles eggs, milk, soy, celery, treenuts, fish, sesame, mustard, gluten, peanuts. Allergens in bold.
Storage: Always keep refrigerated.
Cool temperatures stall the fermentation process while keeping it alive, although they are quite tolerant of temperature changes. If you leave a jar of fermented vegetables at room temperature, it accelerates the ripening process so just don’t leave them out of the fridge for long periods of time.
Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.
Push the vegetables down with a clean spoon to keep them at their best.
Sauerkraut which is kept on the shelves of the supermarket has been pasteurised which means the probiotics have been eradicated.
