Sauerkraut Juice is sour and salty, made from fermented white cabbage. The lacto fermentation process converts sugars and starches found in vegetables into lactic acid, which is a natural preservative. The lactic acid is produced as part of a naturally spontaneous fermentation process.
Lactic acid preserves the juice and prevents bacterial deterioration. Fermentation has been used for thousands of years in such foods as sauerkraut, cheese, wine, sour grained porridge and breads.
The consumption of lacto fermented vegetables has been studied for their potential health benefits, revealing significant gains in the areas of intestinal health, increased immune function, digestion aid, constipation relief and decreased allergies and infections.
Serving Suggestion: Shake well. Refrigerate after opening. For best quality and freshness use within 7 days of opening.
Sauerkraut Juice (from fermented White Cabbage), Sea Salt.Nutritional Facts