Sauerkraut is a German Word which stand for (Sauer = Sour) + (Kraut =Cabbage). Sour Cabbage is also the most easy way to tell how it actually tastes.

It is done by lacto-fermentation of Cabbage.

Two stage anaerobic fermentation. In the 1st stage the bad bacteria die because of salt and good bacteria survive. 2nd stage, all suagr is converted to lactic acid which preserves the vegetables, gives the tangy taste of sauerkraut and also helps the growth of lactobacillus organisms.

Sauerkraut like all fermented food is a superb source of probiotics, anti-oxidants, Vitamin B-complex including vitamin B12 and also upto 7 times vitamin C of a lemon/orange.

The good bacteria are a powerful tool to aid your digestion and are known to help prevent cancer and improve your body’s pH.

Well, its amazing how everything is different but may lead upto something similar and super healthy. Also the flavours are so good. Its like a backpacking trip during a gap year, you cant just do it for a week and to one city. Exploring is the key.

It is GLUTEN free, Lactose free, preservative free.

Kimchi is a South East Asian preparation with more spices, ginger and Chilly with green cabbage while the original Sauerkraut is European and contains just green cabbage and salt. Both are equally healthy but the cuisines have made an impact on the preparation.The high protein diets which is sea food SE Asia or meat in Europe needs probiotics for easy digestion of protein and prevent flatulence. That’s why you will find Sauerkraut/Kimchi in every meal in these regions.

It is our own version of the Sauerkraut which is a cross between kimchi and Sauerkraut. It contains organic Green Cabbage, Blue Cabbage, beetroot, carrot, garlic and Himalayan pink salt.

The Blue Cabbage helps in obtaining Vitamin K during the fermentation and garlic gives it a nice flavour and also is a super food against viral infections and cancer.

Keeping our childhood friends in mind, we do Classic Sauerkraut too without any root crops (grown under ground).

Fermented cabbage is a great way to help your body. Cruciferous vegetables are packed with minerals and vitamins. When consumed in moderation it can be of great benefit to your digestion including preventing several types of cancer.

Sauerkraut is not preserved using any external chemicals or additions. It preserves itself because of the healthy acids produced during the fermentation process.

MAVI’s Sauerkraut is fermented for atleast 6-8 weeks. This is because sauerkraut has loads of vitamin B and C like other fermented products but Vitamin K only starts appearing after about 6 weeks of fermentation. So MAVI’s Sauerkraut is the healthiest kid in the playground.

One or two tablespoon with your meal is enough to take care of your gut health.

Yes Yes yes, Kids should be taught early the benefits of fermented food and how to use them to our advantage.

  1. In the salad
  2. In the wraps/sandwiches
  3. Along side your meal like a pickle
  4. As a topping on you chips.
  5. Just a tablespoon as a pre-meal salad.

Fermented food can be kept for a long time. Best to keep it in the refrigerator. And enjoy whenever you can.

Available in 200g and 500g size.

Call or whatsapp us on 7777048983/95099873983 for placing your orders in Mumbai, Bangalore, Pune or Indore.