contact

TEL: 01428 708098 / MOB: 07710980905 

SIMON@THESAUERKRAUTCOMP.CO.UK

UNIT 7 COLHOOK INDUSTRIAL PARK.

PETWORTH

WEST SUSSEX 

GU28 9LP

©2018 The Sauerkraut Company Powered by Arnold's Condiments

FREQUENTLY ASKED QUESTIONS

TOPICS COVERED IN FAQ

OUR INGREDIENTS

SALT

WATER

FERMENTATION

EATING SAUERKRAUT & KIMCHI-KRAUT

YOUR HEALTH YOUR WELL-BEING

THE HUMAN MICROBIOME

STORAGE - WHERE BEST AND WHY

JAR LEAKAGE - WET PACKAGING 

PACKAGING CONCERNS (ENVIRONMENT)

OUR INGREDIENTS

Although we decided to pull away from the national organic certification-program we didn’t change a thing, just as before, all our vegetables are all from certified organic sources

SALT

Why Himalayan Pink Salt? Purely for health reasons we decided to use Himalayan Pink Mountain Salt for all our products. Because we want you to have the very best, we use Himalayan Pink Salt as it delivers far more than Sea Salt or any other Salt. Himalayan Salt is packed with fine minerals (Iron, Calcium, Potassium, Magnesium) which are so important for our bodies.

 

WATER

Do you use Water? No, We Do Not! We avoid water by pressing raw cabbage and extracting the wonderful juices they offer. Many other manufacturers contaminate their products with tap water, which they claim they filter. We use simple vegetable juices, making our products ferment better and taste beautiful!

 

FERMENTATION

What is Fermentation (Lacto-Fermentation)? Simply put; The first stage of Lacto-fermentation is where fresh vegetables are prepared then submerged into a brine that is just salty enough to kill off harmful bacteria. In the second stage of Lacto fermentation, the Lactobacillus organisms begin converting lactose and other sugars which are naturally present in the vegetables into Lactic Acid. Lactic Acid has a very low pH and it is the Lactic Acid that preserve our vegetables in the long-term.  We ferment our products longer than other manufacturers, we find the absolute sweet spot when the Good Gut Friendly Bacteria have multiplied to peak condition before sending our products out to our lovely customers. Good Gut Bacteria are essential for us all to stay healthy in mind as well as in body.

EATING SAUERKRAUT & KIMCHI-KRAUT

What is the recommended serving? We recommend 30-50g per serving 2-3 times daily. It’s best to take the jar out of the refrigerator 20-30 minutes before you would like to eat, this allows the good bacteria to wake up and get ready before hitting your gut. Our Sauerkrauts and Kimchi-Kraut are an excellent snack throughout the day, you’ll be constantly topping up with crucial vitamins, minerals and good gut-friendly bacteria! It’s so important, and you can’t overdose (within reason) on fermented foods. The great thing is, there has never been a case of foodborne illness due to correctly fermented vegetable, so they are perfectly safe (always beware of your specific sensitivity to allergens) Gladly, none of our products contain the UK’s 14 most common allergens, but please check the label before eating if you are sensitive to any vegetable types!

YOUR HEALTH YOUR WELL-BEING

We don’t tell people that our products will cure conditions! Our products do not perform magic and are not a magical cure! They do however contain very healthy vegetables, which we think of as being magical! Our products deliver huge quantities of Vitamins, Minerals and Good Gut Friendly Bacteria, all these are renowned for their health benefits. Scientists are only just beginning to discover the wonderful world of bacteria (The Human Microbiome) and the fantastic healing effects that good gut-friendly bacteria do for our well-being!

 

THE HUMAN MICROBIOME

What is your microbiome? Your microbiome is the genetic material of all the microbes - bacteria, fungi, protozoa and viruses - that live on and inside your body. The number of genes in all the microbes in one person's microbiome is 200 times the number of genes in the human genome. The human genome is the genome of Homo sapiens. It is made up of 23 chromosome pairs with a total of about 3 billion DNA base pairs. There are 24 distinct human chromosomes: 22 autosomal chromosomes, plus the sex-determining X and Y chromosomes. Chromosomes 1-22 are numbered roughly in order of decreasing size. Somatic cells usually have one copy of chromosomes 1-22 from each parent, plus an X chromosome from the mother, and either an X or Y chromosome from the father, for a total of 46. There are an estimated 20,000-25,000 human protein-coding genes. The estimate of the number of human genes has been repeatedly revised down from initial predictions of 100,000 or more as genome sequence quality and gene finding methods have improved and could continue to drop further. (Source; Science Daily)

 

STORAGE

Always (where possible) store our products in the refrigerator. Refrigeration slows the good bacteria down, it makes them very drowsy, this in-turn stops the vegetables becoming soft or mushy, still very edible but we think you would enjoy a more crisp texture rather than a soft mushy pulp! Also, we have already matured all our batches of fermentation perfectly before they leave us, so refrigeration is best! Lacto-Fermentation is an age-old process, one that we have perfected. In ancient times, fermentation was used to preserve food over long periods to help them through leaner times. It was not uncommon for ancient peoples to eat fermented vegetables that had been stored in Lacto-Acid for up to 2 years. Having said that, because we are extremely safety conscious, we put 3 months Use-By on all our unopened products and say please consume within 20 days from opening. It’s common sense, but please also always use clean serving forks or spoons! Never re-dip into a jar if the fork or spoon has been in your mouth or contaminated with other food types!    

 

JAR LEAKAGE

Our products are living and very active with good gut-friendly bacteria, just how we like them, So yes sometimes jars do leak in the transit ☹  But actually, this is an excellent sign 😊 (although a little annoying sometimes)!! It tells us Co2 gas is being produced within the jar. When good bacteria multiply in their trillions, they produce lots of Co2 gas, this Co2 gas creates lots of pressure within the jar and if the jar or package has been on its side or upside-down during transit, it can push some of the liquid out past the jar lid seal, irrespective of whether the lid is really tight or not (call it a pressure-release-valve)! Sadly, it only takes a little liquid to escape the jar to make the cardboard packaging wringing wet, but there is no need for concern, simply rinse off the jar under a tap, pop it in the fridge and it will be ready for you to eat at your convenience.

 

PACKAGING

Just like you, we hate putting plastics into the environment, so we use as little as possible. We do however need to put our jars into small plastic bags and we use brown tape for postal-transit purposes, which is essential! But apart from that, we are virtually plastic-free! Recycled Cardboard Boxes, Glass Jars and Tin Lids, even the void filler we use in some of our single packages is water-soluble and can be melted down under warm water and washed down the sink!

0
  • White Instagram Icon
  • White Facebook Icon
  • White YouTube Icon