Caldwell's Organic Raw Cultured Sauerkraut
The traditional favorite, only better! Caldwell's organic raw cultured sauerkraut, made with fermented cabbage and flavored with juniper berries and caraway seeds, is fabulous on its own or used in any of your heirloom family recipes. Try some of these delicious recipe ideas for serving cultured veggies!
Watch our video to see how and where Caldwell's fermented vegetables are made, following Weston A. Price guidelines. Read about the history of fermented foods and the health benefits of cultured vegetables.
Each vacuum pack contains 14 oz.
Why not save by ordering in bulk - share with friends and family, and store extra quantities in your freezer!
Organic Sauerkraut Ingredients:
Green cabbage, spring water, sea salt, juniper berries, caraway seeds, lactic starter. All vegetables, herbs, and spices used in Caldwell's products are certified organic.
Shipped to you:
Frozen, with dry ice (continental USA only)
WHY SHOULD I EAT CULTURED VEGETABLES WHEN I CAN HAVE FRESH VEGETABLES?
Raw cultured vegetables contain high levels of friendly probiotic bacteria and enzymes. This makes make them easier to digest and absorb. The lactic acid in fermented vegetables can help break down foods in your stomach, often helping to reduce heartburn and other uncomfortable symptoms that fresh vegetables sometimes cause.
DO I HAVE TO EAT THE WHOLE PACKAGE AT ONCE?
You can, and some people will do just that. However, since raw cultured vegetables are highly assimilable, you do not need to eat large quantities in order to benefit from them. A 2 oz portion taken daily with your meal is sufficient to improve the digestive tract and provide a proper environment for the body's own production of friendly bacteria.
WHAT DO I DO WITH IT? IT LOOKS LIKE A SOUP OR A SAUCE!
It's the vacuum packaging that gives this soupy look to Caldwell's products. But don't be deceived. These crisp, grated or sliced raw cultured vegetables can be tossed into salads, served as a side dish or in a sandwich.
TO WHAT CATEGORY OF PEOPLE SHOULD THE PRODUCT BE RECOMMENDED?
Anyone will benefit from the consumption of raw cultured vegetables, but they are particularly beneficial for the aging, people with digestive problems, and the convalescent.
I SUFFER FROM CANDIDA. WILL IT NOT MAKE MY CONDITION WORSE?
Many naturopaths, nutritionists and other health care practitioners, will recommend raw cultured vegetables to people with this condition. By the way, one of the main functions of Caldwell’s starter culture is to prevent the development of yeasts.
I SUFFER FROM DIABETES, AND I’M NOT SUPPOSED TO HAVE ROOT VEGETABLES. CAN I TAKE YOUR CULTURED VEGETABLES?
The fermentation process transforms the sugars that are naturally found in vegetables into easier to digest forms. Many people with diabetes may not be able to eat root vegetables unless they have been fermented.
DO YOU USE WILD FERMENTATION OR A STARTER CULTURE?
Caldwell’s use their own unique, scientifically-developed dairy free starter culture that makes the fermentation process more reliable, and produces consistent and beneficial results. It contains three bacteria specifically suited for fermenting vegetables: L. plantarum, L. mesenteroides, and P. acidilactici.
I’D LIKE TO MAKE MY OWN FERMENTED VEGETABLES AT HOME. WHAT STARTER CULTURE WOULD YOU RECOMMEND?
We offer an excellent starter for veggies. Caldwell’s Starter Culture for Vegetables is easy to use, and is dairy free, non-GMO and vegan.
HOW ARE THE JUICES MADE?
The juices are actually the byproduct of the fermented vegetables. The vegetables are cultured in large vats made of stainless steel, similar to modern wine vats. After they have been fermented and properly aged, the vegetables are removed to be packaged, leaving behind the concentrated juice to be bottled.
WHAT ARE THE HEALTH BENEFITS OF THE JUICES?
The juices are full of friendly bacteria and can be used in small quantities to facilitate digestion and restore bacterial flora.
WHICH ONE OF YOUR PRODUCTS WOULD YOU RECOMMEND THE MOST?
It's really a question of taste. All are quite delicious. For health benefits, Caldwell's Grated Beets may be desired to help aid the liver and gallbladder. Sliced or Grated Carrots are a good source of vitamin A. Cabbage juice, in the form of Sauerkraut and Red Cabbage is sometimes referred to as Vitamin U, and is beneficial for those with ulcers.
I CAN’T CONSUME VINEGAR. IS THERE ANY VINEGAR IN YOUR VEGETABLES AND JUICES?
Vinegar is often used for pickling. It isn’t used to make our fermented vegetables.
WHAT ARE THE PROBIOTIC COUNTS CFU COUNTS IN THE VEGGIE JUICE?
Since the fermented juices are the result of an artisanal process, they tend to vary from batch to batch in terms of flavor and CFU counts, and therefore aren’t analyzed. However, you can expect them to be very high in lactic acid, live lactic bacteria, and enzymes, so we recommend starting slowly and adjusting as you go.
HOW SHOULD I USE THE JUICES?
Drink full-strength in small quantities or mix with fresh vegetable juice, apple juice, or juice of wheat grass. For a delicious and healthy salad seasoning: Mix half and half with the salad oil of your choice (nothing else!).
STORING RAW CULTURED VEGETABLES AND JUICES
HOW LONG WILL THE PRODUCTS KEEP AFTER OPENING?
Providing you protect the product from contact with the air (oxidation), and keep the product refrigerated and immersed in its own juice, the raw cultured vegetables will keep for a full month or more after opening. You can do this by resealing the vacuum pack, or by using another container and compressing a good quality plastic film directly against the surface.
HOW LONG CAN I KEEP THE PRODUCTS UNOPENED IN THE REFRIGERATOR?
Refrigeration will preserve our products unopened for several months.
IS IT OK TO FREEZE THE PRODUCTS FOR LONG-TERM STORAGE?
Yes. When vacuum-packed and unopened, Caldwell's cultured vegetables can be stored frozen for up to one year. The high proportion of lactic acid protects them and prevents any degradation. Tests conducted at the Food Research and Development Center (FRDC) of Agriculture and Agri-Food Canada produced the following
- There were no detectable decreases in the concentration of ascorbic acid; in fact, the maintenance of vitamin C in the frozen product facilitated the preservation of other antioxidants and nutritional characteristics such as vitamin E and polyphenols. The conclusion of the research was that freezing does not modify the nutritional value of Caldwell's lacto fermented vegetables.
- There were no discernable differences in taste, texture, color, or aroma compared to products that had not been previously frozen. According to a panel of testers (and numerous satisfied customers), freezing does not alter the organoleptic properties of the products.
YOUR PRODUCTS ARRIVED PARTLY FROZEN. IS IT SAFE TO REFREEZE THEM?
Yes. Unlike many other products, laboratory tests have shown that Caldwell's lacto fermented vegetables can be safely refrozen after thawing. Refreezing does not alter the nutritional properties of the products. Nor does it change their taste, texture or color.
I HAVE A PACKAGE OF YOUR CULTURED VEGETABLES IN MY REFRIGERATOR AND IT IS SWELLING. WHAT DO I DO WITH IT?
Because Caldwell's products are unpasteurized, living foods, refermentation may occur, causing the package to swell. But this is a natural process presenting no health risk. Re-fermented vegetables will have a slightly higher lactic acid content. We suggest you use the re-fermented product within a week because, after a certain period of time, it will not be as moist. On the other hand, if the package has leaked, letting the protective gas escape, you should discard it.
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