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White cabbage contains high levels of folate, vitamins C and K, as well as minerals iron, potassium, and magnesium. Fermentation process to cabbage; It synthesizes and multiplies all the vitamins in the cabbage while gaining organic acids, beneficial enzymes and living friendly bacteria, thus increasing the nutritional values and absorption of food many times. Foods obtained by the fermentation method are living foods and are very valuable food sources for the body. Its importance to us is not limited to its nutritional value and contribution to the digestive system. Fermented foods also increase the absorption of the nutrients they contain by synthesizing the vitamins contained in other foods consumed with them in the large intestine.
Traditional Fermentation
Our probiotic pickles produced here in Fermente Mutfağım, are produced by traditional fermentation method, which has been used for thousands of years to preserve foods and increase their nutritional value. The reward we received at the end of a long and laborious fermentation journey; It is a gourmet taste and indispensable benefit and richness it adds to our lives.
What is Lacto-Fermented Pickle?
Lacto-fermentation; It is a pickle method developed to produce probiotic bacteria. For this reason, it is made only with rock salt. The task of salt is to provide an acidic environment in which harmful bacteria (bad guys) never tolerate, but healthy bacteria (good guys) can grow and thrive. Lacto-fermentation eradicates the bad guys from start. It then allows the good guys to work, thrive, and reproduce in the following stage.
Not Pasteurized (Raw)
Our Fermente Mutfağım sauerkraut is a raw, living-alive pickle. Since it is not pasteurized and heat treated, its gains from fermentation and nutritional values are not lost.
Contains 6.5 Million Live Probiotics.
(In 1 gr.) Probiotic bacteria strains and numbers in our sauerkraut;
• Streptococcus Thermophilus 2,5 E
• Lactobacillus Bulgaricus 1,1 E
• Lactobacillus plantarum 1,5 E
• Lactococcus lactis 5 E
• Lactococcus lactis ssp cremocis 2,5 E
• Lactococcus mesentorides ssp cremocis 2,2 E
• Streptococcus diacetilactis 7,2 E
Click for probiotic count analysis report.
Harvest in Season
Production is made only with certified organic cabbage harvested in season. For this reason, sometimes our pots are empty until the first organic cabbage harvest of the next season takes place. The first product of the year is usually added to the stock in mid-November.
Ingradients
Organic white cabbage, Çankırı Rock Salt, drinking water.
Salt Ratio
Salt ratio is not more than the salt ratio of other vinegar pickles. It is suitable for general taste. If it feels salty to children, it can be consumed by keeping it in drinking water for a while.
Consumption in infants and children
From the start of supplementary food in babies, the water of our pickles can be diluted with drinking water. There is no harm in consuming it after the transition to solid food.
Usage:
If you want, it can be consumed with meals at meals or between meals. It is recommended to be consumed every day.
Weight and storage
in 1000 ml glass jar.
-After opening the cover
• Close the cover tightly each time.
• When closing the jar, make sure that the cabbage stays under the pickled juice.
• Always remove the pickles in the jar using a clean steel spoon or fork.
• Never dip a wooden spoon and wooden material in a jar!
• Keep in the refrigerator.
Does not contain!
It does not contain preservatives, additives, vinegar, synthetic acid, refined salt or sugar, fermentation stopper, garlic, spice, gluten.
Warning!
It is a live pickle that continues fermentation. The gas trapped during shipping has a bad odor when the cover is opened first, this situation is completely temporary. Depending on the situation, the juice of the pickle may overflow when you open the lid. Putting a clean plate underneath before opening the jar will prevent the probiotic pickle juice from being wasted. Close the lid again and keep it in the refrigerator for a while. Now your pickle is ready for consumption with its delicious smell and taste. Consume healthily.
What is Probiotic?
Literally means "for life". They are known as 'good' or 'friendly' bacteria because they compete against harmful bacteria for food and place, preventing them from settling in the intestine. They balance the intestinal flora, regulate the digestive system, and improve the immune system depending on digestion. While they synthesize vitamins in the intestine, they also increase the nutritional value by increasing the absorption of nutrients and vitamins contained in foods. Probiotics grow and reproduce naturally in Lacto-fermented pickles.
FERMENTE MUTFAĞIM
CLIENT NO: TR-OT-38-MG2-0038 / 34
It has been certified by Magenta (tr-ot-38) within the scope of the regulation on organic farming principles and implementation published in the Official Gazette dated 18.08.2010 and numbered 27676.
Business Registration Number: TR-34-K-173475
Click for Organic Probiotic Sauerkraut Lacto-Fermented Analysis!
Click for Organic Probiotic Sauerkraut Lacto-Fermented Pesticide Analysis!
Organic Probiotic Sauerkraut Gluten Free Click for Analysis Report!
Live Probiotic Microorganism Count and Live Probiotic Species Analysis Report
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