Barrel Aged Fermented Sauerkraut with Beetroot (2x500g) Unpasterise
White Cabbage, Beetroot (20%), Himalayan Pink Salt.
Fermented Beetroot Sauerkraut. Unpasteurised and teeming with good bacteria, which we call the good guys. We make our Fermented Sauerkrauts by taking the organic ingredients and finely shredding them, we then work and manipulate the ingredients manually whilst carefully adding just the right amount of Himalayan Pink Salt to draw out the vegetable juices. Once we have worked and manipulated the vegetable and pink salt mix to the perfect consistancy, we then begin the rigourous testing phase. We constantly monitor the pH levels and temparature readings. Once all the first set of tests are completed, the ferments are sealed to deprive them of any oxygen. We then place the ferment in our fermenting room, where over the duration of the fermenting period we constantly monitor and test for changing pH levels, temperature fluctuations and bacteria growth. Only when we are 100% satisfied that the batch of Sauerkraut has fermented to perfection, do we release it ready for jarring and sending out to our fabulous customers.