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A delicious and fiery fusion between Kimchi and Sauerkraut. This new blend is sure to satisfy as well as give you a whole new culinary experience. Want to add a little zest to mealtimes or a fiery kick to your next Friday night gathering? This cheeky mix of Cabbage, Carrot, Onion, Garlic, Ginger, NZ Red, Pepper Powder and Sea Salt goes especially well with creamy dips, eggs, meat and stir-fries.
We like a little dollop on our favourite cheese & crackers combo – goes down a treat!Colourfully packed with nutrient dense vegetables high in vitamins A, B, C and K, stimulating not only healthy digestion but circulation as well.
Ever since the beginning of time organic, raw, unpasteurised cultured living foods, such as sauerkraut, have been well-known for their powerful healing properties and as a way to nurture and foster improved gut and intestinal health. As a mother of two children, our founder Joanna Nolan, became interested in nutrition in 2007 when she found herself looking for ways to nourish her family to be in the best health as possible.
It was during her quest for more knowledge about fermented foods that Jo realized that in order to reap the benefits of an organic, raw sauerkraut made from local ingredients she was going to have to make it herself.
Keep Refrigerated. Best Before dates are a guide for best quality, however the product is a live preserve and should last for longer if stored and maintained properly. When storing the product it is best to keep the contents pressed down in the jar to allow the brine to cover the product. This simple step will help to keep the product fresh for longer.
Ingredients: Cabbage, Carrot, Onion, Garlic, Ginger, NZ Red, Pepper Powder, Sea Salt