Vadasz Raw Sauerkraut, 400g

Product Information

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, Vadasz’s Pineapple and Turmeric Sauerkraut uses a traditional fermentation process with unpasteurised ingredients to retain the brand’s famous crunch and fresh flavour. Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat.

Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover. Canned, pasteurised sauerkraut might be easier to find in a supermarket, but the beneficial bacteria produced during the lacto-fermentation process are killed during pasteurisation, along with other nutrients such as Vitamin C.Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention. Like all vegetables, cabbage has beneficial bacteria found on the surface. When submerged in brine, the good bacteria convert sugars in the cabbage into lactic acid, and the harmful bacteria are wiped out by the salt. High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised. The other factor driving increased interest in fermented foods likely links to globalisation, suggested Vadasz. “With this global world, everything is linked. We’re on the internet, we know so much more about other people’s food cultures [such as Korean kimchi culture], and I think that’s a really important [factor] driving this.”​

High Street North, East Ham: it’s not a place that’s on the radar but go there for the Sri Lankan but mainly south Indian food. There are some vegetarian restaurants down there that do the most amazing dosas and thalis. They are unbelievably cheap.

If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut. Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” ​said study co-author Christopher Gardner, director of nutrition studies at the Stanford Prevention Research Center, at the time. Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, the sauerkraut is made using a traditional fermentation process with unpasteurised ingredients. The Vadasz products are being launched as part of the supermarket’s Future Brands initiative, which aims to meet demand for new and authentic products. Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity.