Vegetable juice according to the recipe by Rudolf Breuss.
Pure vegetable juice, fermented in lactic acid.
Contains potassium, which contributes to good muscle function and normal blood pressure.
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.
