SAUERKRAUT – THE ORIGINAL HEALTH SUPERFOOD
The organic sauerkraut you've grown accustomed to has been made with vinegar and then pasteurized at high temperature and so it does not have any beneficial live probiotic cultures. And even most of the raw sauerkraut available on the marketplace has been fermented with the use of a whey starter to save time and money. Beyond the departure from tradition, this industrialized process sacrifices flavor, texture, and the live cultures that have always made fermented foods a nutritional staple around the world.
At Hamptons Brine, we believe that eating foods rich in probiotics (the beneficial live cultures in yogurt and brined vegetables like raw sauerkraut) plays a crucial role in staying healthy. That's why we rely on wild cultures to make our raw sauerkraut and organic kvass. These cultures take 28 days to turn our raw cabbage into the live, nutritious and delicious food that we can then deliver to you.
Raw and alive – rich in beneficial probiotic bacteria and enzymes.
- no vinegar
- no preservatives
- fat + gluten + dairy + and wheat free
- great source of Vitamin C
- helps immune system fight infections
- aids digestion
- no destructive heat processing
- made with certified organic vegetables, sea salt and Himalayan salt
- made by hand in small batches
Digestive problems? Eat fermented vegetables daily for miraculous results!
Frequent colds? Eat sauerkraut every day to boost your immune system!
Get your probiotics the way Nature intended!
Most commercially available sauerkraut is processed with heat, which eliminates the naturally occurring enzymes and micro-flora that are beneficial and essential for the digestive process and immune system. At Hamptons Brine, we never heat or pasteurize the final product. Our process ensures you are purchasing the most nutritionally dense organic sauerkraut on the market. Our products are all natural and organic foods.
We make sure to use only the finest organic food ingredients. We also add Himalayan salt to out kraut for extra minerals - and because it keeps the kraut crisp! And we slice it by hand - we don't like machine-sliced limp pale shreds of all the other sauerkraut on the market.
Use it to make soups and casseroles, in our recipes for Organic Sauerkraut Salads, on sandwiches, in salads and vegetable dishes, or simply enjoy it as a snack or side dish.
Are you trying to improve your health?
Or do you just like sauerkraut?
You are up for a treat!
We use centuries-old traditional methods to produce the most nutritious and probiotic-rich raw sauerkraut and kvass available
in the marketplace.
Our process ensures that you are getting the most nutritionally dense organic sauerkraut
- and it tastes delicious!
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In numerous nations, aged vegetable juices are ordinarily sold in supermarkets and appreciated routinely by numerous, more often than not as a wellbeing tonic, however once in a while on the grounds that they are top notch.
Aged vegetable juice is made by setting a couple of vegetables in a bigger measure of fluid, aging, at that point stressing out the solids. Beet kvass is a prevalent aged vegetable juice. Be that as it may, aged vegetable juices can be made with practically any vegetable. The main distinction between aging vegetables and making matured vegetable juice is that a bigger measure of fluid is utilized,withalittler measure of vegetables. Add herbs and flavors to suit your taste, and you will make a heavenly probiotic juice to appreciate day by day. Tip: Fermented vegetable juice will go up against the kind of the fixings, so be careful about solid flavors, for example, brassicas or alliums. fermented juice