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Green Cabbage Kraut

Our method of producing kraut combines unrefined sea salt and chopped organic vegetables to release the juices. The mixture is tightly packed into a lead-free crock, weighed down by stones and allowed to ferment for 2 - 3 weeks resulting in a delicious old fashioned taste!

Kraut should be a daily condiment rather than an occasional food. Even one bite per meal enhances your digestive tract more so than a large helping just twice a week. Frequency is more important than quantity.

Protocols Followed

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