SAUERKRAUT

The Kraut & Krunch range of raw, artisanal sauerkraut is made by hand from the finest organic ingredients. We do not add brine to our krauts but, instead, ferment only with the juices drawn from the cabbages themselves. The quality of our kraut is the result of strong collaboration with our farmer partners. Over the years we have mastered the art of working with the inevitable fluctuations in cabbage shape, size, density, moisture content and latent bacterial profile that the seasons provide. The geometry of the cabbage fascinates us and we are convinced is part of its amazing healing potential.

Kraut & Krunch follows the traditional method of lacto-fermentation to preserve a wide array of vegetables. The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus. Various strains of these bacteria are present on the surface of all plants, especially those growing close to the ground.

Lactobacillus bacteria have the ability to convert sugars into lactic acid. These bacteria readily use lactose or other sugars and convert them to lactic acid. 
Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Beyond preservation, lacto-fermentation also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food.

Sauerkraut

ORIGINAL

Green cabbage and Oryx desert salt (also available with caraway and cumin seeds)
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Sauerkraut

DR MERCOLA'S KINETIC CULTURE

Green cabbage, Oryx desert salt, celery juice and Dr Mercola’s kinetic culture starter. Read More.
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Sauerkraut

MORINGA KRAUT

Green cabbage, moringa leaves and Oryx desert salt.
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Sauerkraut

MICROGREEN KRAUT

Green cabbage, microgreens, caraway and Oryx desert salt.
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Sauerkraut

TURMERIC & BLACK PEPPER KRAUT

Green cabbage, turmeric, black pepper, cumin and Oryx desert salt.
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Sauerkraut

RED CABBAGE KRAUT

Red cabbage with Oryx desert salt (also available with caraway seeds)
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