Amada’s Sauerkraut is made with organic red cabbage and sea salt. The thinly sliced cabbage is kneaded by hand until enough juice is released to form a brine that completely covers the cabbage. The cabbage and juice are then pressed into jars, weighed down with glass weights, and covered with airlock lids.
After 3 weeks in a warm and dark room, the airlock lids are replaced by regular lids, and the sauerkraut is refrigerated. The result – perfectly crisp, not too salty, delicious sauerkraut, loaded with probiotics. Enjoy!
We care about the environment! Return your empty sauerkraut jar to us and receive a 5 AWG refund.