The sour and salty taste of sauerkraut juice, obtained from fermented white cabbage, is an excellent source of vitamin C and a good source of potassium.
In the past, white cabbage was considered an essential food, especially in winter. Fermented cabbages, which could be stored for longer, were prepared using natural fermentation processes. At that time, cabbage was considered a kind of miracle food to help survive the winter.
It is now scientifically proven that sauerkraut is naturally rich in vitamin C, which helps maintain a healthy metabolism. Without artificial additives, organic white cabbage turns into freshly squeezed organic juice and the natural lactic acid ensures a longer shelf life. So we can enjoy natural sauerkraut juice even when the cabbage itself is out of season.
Fermented cabbages have long been known for their health benefits and advantages.
Promotes digestion
-Natural lactic acid inhibits the growth of unwanted gut bacteria and promotes the growth of good bacteria.
-A great source of vitamin C (20% DV)
-Vitamin C is an antioxidant and helps maintain the body’s immune system.
-Labs source of potassium (10% DV)
-Kalium is essential for the normal functioning of cells.
The fermentation process allows food to remain safe to eat for longer. Lactobacillus bacteria are found on the surface of all plants and have the ability to convert sugars into lactic acid. These bacteria quickly and easily convert lactose or other sugars into lactic acid, a natural preservative that inhibits the growth of harmful bacteria.
In addition to its preservative benefits, lactic acid fermentation also increases or preserves the levels of vitamins and enzymes in fermented foods and improves their digestibility.
Biotta’s gentle pasteurisation method quickly heats the juice to a lower temperature and then immediately cools it, allowing it to retain more nutrients while killing harmful pathogens such as E. coli. The longer the pasteurisation process and the higher the temperature, the greater the damage to the juice and its vitamins. Biotta juice is pasteurised at an average temperature of 92 °C, while many other juices are sterilised at more than 121 °C.
Unpasteurised juice has a shorter shelf life and is more susceptible to contamination by harmful micro-organisms.
Use
Shake well.
Refrigerate after opening.
For best quality and freshness, use within 7 days of opening.
