Aktualisiert: Feb 10
Time for one of our oldest ferments - Superkraut.
Why Superkraut? Because a simple Sauerkraut can be a bit boring, but a jazzed up version will give you more fermented veggies - hence more vitamins, organic acids & enzymes.
But all those goodies develop only after a proper & lengthy fermentation.
So we start with these four beautiful veggies:
The Savoy cabbage, carrots, cauliflower & peppers. And they are the basis of this popular ferment.
Then they get mixed up & rubbed with unrefined Grey Salt:
Then heavy stones go on top of them & they stay covered overnight, so that the juices come out. Next comes the pureed onions & garlic. After mixing the future Superkraut looks like this.
When it's all done, it is time for fermentation crocks.
A portion of it will also go into our special Fermentation Glass Jars. These serve the purpose of showcase pieces so that people can see how the fermentation process progresses
As with the other veggie ferments, we let our Superkraut ferment for 2-3 months.
When the time comes, we label our retail jars & transfer the Kraut into the jars.
And here's the final product:
After fermenting for all this time, the Superkraut reaches its full potential & is loaded with bacteria, vitamins (especially C), beneficial enzymes, organic acids & more.
All those nutrients are now bio-available & the veggies are very easy on the stomach & they were pre-digested by the lactic acid bacteria. When in original liquid, our Superkraut can stay over one year without getting spoiled. It only becomes more delicious!
So you can enjoy it either as a side dish
Or you can get creative & you can enjoy it mixed in a salad, like this one below, with Roasted Beets, Pistachios, Avocado & Brown Chickpeas:
Or any other way that you can think of!
Here's a close up of our retail jar & the label
Ingredients: Savoy Cabbage, Cauliflower, Carrots, Sweet Red Peppers, Grey Atlantic Salt, Onions & Garlic