Purple Sauerkraut- Rich in Probiotics & Antioxidants

Homemade Sauerkraut is a healthy Probiotic powerhouse, which aids digestion and nutrient absorption and restores healthy gut bacteria. 

Purple cabbage is higher in antioxidants (anthocyanins), vitamin C and folate than green cabbage.

Regular Sauerkraut vs Our Sauerkraut

Most store bought sauerkraut is heated & pasteurized to make it shelf-stable. However, the pasteurization process destroys the active & live enzymes and bacterial cultures that are beneficial for the digestive process and immune system.  Even many "raw" sauerkrauts are made using whey starters to save time.  

At Joseph's Organic Bakery , we never heat or pasteurize the final product.  We use the ancient traditional method of making sauerkraut, just sea salt, cabbage, carrots, bay leaf and peppercorn fermented to ensure a product that is rich in beneficial enzymes, probiotics, and vitamin C.  We make our sauerkraut by hand in small batches.   

Our Sauerkraut:

• Vegan Organic Kosher
• Made by hand in small batches
• No Heat Processing Completely Raw & Alive
• No preservatives and no Vinegar
• Tastes Crispy, tangy & fresh!

• Antioxidants: Rich in anthocyanins (give it color), powerful anti-inflammatory compounds that protect blood vessels, brain, and heart.
• Vitamins: Higher in Vitamin A and Vitamin C than green cabbage.
• Minerals: More potassium, iron, and magnesium per serving than green. 

Sauerkraut Health Benefits:

• Rich in Healthy Probiotics

• Aids Digestion

• Helps Restore Healthy Gut Bacteria

• Supports the immune system

• Great source of Vitamin C

At Joseph's Organic Bakery, Our sauerkraut contain live good bacterial cultures. Keep refrigerated for 2 months. Once opened consume within 2 weeks.

Ingredients: organic purple cabbage, black peppercorns, and sea salt

16 oz Jar

Instructions: Refrigerate upon receiving. Can last in the fridge unopened for 2 months. Consume within 2 weeks after opening.

To order our sauerkraut by phone please call 954-541-4062