Red + Ginger Fermented Kraut
Red + Ginger Fermented Kraut
Red + Ginger Fermented Kraut
Red + Ginger Fermented Kraut
Red + Ginger Fermented Kraut
Red + Ginger Fermented Kraut

Red + Ginger Fermented Kraut

The bold flavors of the peppery and slightly spicy ginger is mellowed by sweet red cabbage, making Red + Ginger Kraut a well balanced, tart experience. Real, salt-water brine fermented sauerkraut contains naturally occurring probiotics that are optimal for gut health.

  • Culinary + Pairings

    Your go-to addition to asian dishes and curries. Include on your healthy grain bowl. Pairs well with sustainably-caught fish dishes. Add this colorful kraut to your gut-healthy charcuterie board.

  • Nutritional Benefits

    Red cabbage offers a high concentration of antioxidants and is both low in calories and a good source of fiber and vitamins A, C, K, and B6.

  • Probiotic Diversity Profile

    Lactobacillus Plantarum, Lactobacillus Brevis, Pediococcus Aacidilactici, Pediococcus Cerevisiae, Leuconostoc Mesenteroids

$8.99

NUTRITION

16 oz.

Package Size

1/4 cup 

Serving

5

Calories

0g

Sugar

0g

Net Carbs

330mg

Sodium

Section

Fermented Foods

The new superfood.

(Well, not quite new. But definitely super.)

The process of fermentation pre-digests foods, making them exceptionally bioavailable.

Our products are lab tested & verified to contain billions of colony forming units (CFUs) per serving.

fermentation creates new & enhanced nutrients through its metabolic process, boosting B vitamins especially.

ferments are high in prebiotics, insoluble fiber that feeds & nourishes your gut flora.

The lactic acid in ferments removes toxins & eliminates bad bacteria, making them intrinsically food safe.

Fermentation creates naturally occurring probiotics that stimulate & strengthen the resident microbiome, when consistently consumed.

Our Pickle Promise

Salt Water Brine

We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.

Southeast Sourced

We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.

Contains No Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period. 

Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Ships within 1 to 3 business days

Promotes a healthy gut

Prebiotic & Probiotic

Healthy Gut. Healthy Life.

3 Tips for Eating Ferments

  • Eat ferments three times a day as snacks or with meals, every day. The key is consistent introduction of outside probiotics to your resident microbiome.
  • Consume an abundant variety of different plant-based ferments. Your microbiome thrives on exposure to this diversity.
  • Eat the gut health trifecta of fiber, fat and ferments with every meal. Fiber means plants: eat lots of those. Fat enables your body to more easily absorb the rich minerals and nutrients found in ferments.

How To Enjoy

Eat ferments every day, 3 times a day, as snacks or with meals.

Breakfast

Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.

Lunch

Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.

Dinner

Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.

Frequently Asked

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Fermented + Probiotic Kraut

Real. Raw. Alive.

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How to Eat Fermented Foods For Gut Health

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