Biotta Vital

Sauerkraut has been produced for thousands of years and is known for its positive effects on the human body. To produce it, finely sliced, raw white cabbage is salted and stored in silos for several weeks. In the absence of air, a natural fermentation process takes place in which lactic acid is produced from the vegetable's own sugar in the organic white cabbage. This is how the typical sour odour and taste of sauerkraut develops. During this process, both the sauerkraut itself and the sauerkraut juice are produced. Lactic acid is said to improve the absorption of minerals in the digestive tract, such as calcium, and can support the gastrointestinal tract. This makes Biotta Vital Sauerkraut particularly digestible. Biotta Vital Sauerkraut is also a source of natural vitamin C.