Raw Health - Golden Glow Curry & Ginger, 410g Multiple Flavours

Raw Health - Organic Raw Fresh Kraut - Feel the Heat Jalapeno & Chilli, 410g
Raw Health - Golden Glow Curry & Ginger, 410g
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Raw Health - Golden Glow Curry & Ginger, 410g Multiple Flavours

Brand - Raw Health
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Quick Description

Try this fermented, culinary staple of Germany; Raw Health’s Organic Raw Fresh Kraut is a versatile snack you simply must-have in your fridge. 

Key Information

  • Crunchy fermented cabbage
  • Made with natural ingredients
  • Made with Lacto-fermentation
  • Unpasteurised
  • Organic

Product Overview

Looking to jazz up your summer barbecue of winter hotpot? Then you need Organic Raw Fresh Kraut from Raw Health; a brilliant and versatile sauerkraut made from fermented white cabbage. 

Considered by many the king of fermented foods, it’s delicious, oh-so-simple and full of natural goodness. Made by the process of lacto-fermentation, people have been eating it for millennia. And for good reason. It’s a fantastic way of getting fermented good bacteria into your gut. 

Raw Healths Organic Raw Fresh Kraut goes with anything and everything. Traditionally used to accompany grilled meats, you can also add it to sandwiches, salads, pizzas and hotpots. Or (best of all) eat it straight out of the jar! It’s crisp. It’s crunchy. It’s flat-out fantastic.


White Cabbage* (99%), Sea Salt*, Lactic Acid Bacteria

Frequently Asked Questions

How do you make sauerkraut? 

Sauerkraut, like this Organic Raw Fresh Kraut from Raw Health, is made of fermented cabbage. The process is simple yet fascinating.

First, the cabbage is shredded. You can use all different kinds of cabbage; this Organic Raw Fresh Kraut uses white cabbage. Other vegetables and spices like carrots or garlic can also be added. 

Next, the cabbage mix is heavily salted and left to sit, drawing out the water content of the cabbage. Then the cabbage is pressed, left to sit in salt brine, pressed again, and finally covered and left to ferment.

The longer the sauerkraut is left to ferment, the stronger it becomes. And… well, that’s it!