Vadasz Raw Sauerkraut, 400g

Product Information

Popular fermented foods include yoghurt, kefir, cottage cheese, kimchi, kombucha tea and sauerkraut (pictured). GettyImages/ollo Fermentation company Vadasz has developed a sauerkraut product that has ‘never before been on supermarket shelves’: Pineapple and Turmeric Sauerkraut. Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source) High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised.

With interest continuing to grow amongst consumers for fermented food and drinks [1], the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves. Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. The Vadasz products are being launched as part of the supermarket’s Future Brands initiative, which aims to meet demand for new and authentic products. Place a ramekin or clean jar on top of the cabbage and fill with filtered water or baking beans to weigh it down and keep the cabbage just under the liquid. Cover with the lid and fasten tightly.

Like all vegetables, cabbage has beneficial bacteria found on the surface. When submerged in brine, the good bacteria convert sugars in the cabbage into lactic acid, and the harmful bacteria are wiped out by the salt. Brand manufacturers usually label their canned sauerkraut products to indicate their gluten quantity. If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two. First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”).

Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression. Charlie Holland, senior marketing manager for Vadasz, said: “Vadasz Raw Kimchi and Raw Garlic and Dill Sauerkraut make it easy to add a burst of colour, taste and texture to the meals we love – as well as create new and inspired recipes such as kimchi pancakes. If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut.Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” ​said study co-author Christopher Gardner, director of nutrition studies at the Stanford Prevention Research Center, at the time.

Sauerkraut is considered to be gluten-free as it does not contain any ingredients with gluten. While sauerkraut does contain around 0.9 g of protein per 100 g serving, it's mainly simple amino acids that do not trigger allergic reactions, avoid sauerkraut that contains additives as they might contain gluten.

GARLIC & DILL PICKLES

The characteristic fresh crunch makes the brand’s products stand out from ambient options that fermented food lovers may have tried before. We’re excited to take Sainsbury’s shoppers on a journey through global flavours as the pots become a staple in the fridge – adding a boost to every meal through the power of plants.” Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat. Pineapple and turmeric are both on trend superfood ingredients that consumers are increasingly seeking out, so we’re extremely excited to be offering this brand-new flavour profile in our Pineapple and Turmeric Sauerkraut. Whether it’s used to liven up healthy salads, pile into sandwiches or add an extra zing to poke bowls, our latest creation is sure to be an enticing addition to consumer’s fridge shelves.” Research out of Stanford University, for example, has found that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses. Foods consumed during the study included yoghurt, kefir, fermented cottage cheese, kimchi and kombucha tea.

Vadasz distinguishes itself in the supermarket by selling in the chilled aisles. Being a live, unpasteurised, naturally fermented product, it must be kept chilled, he explained. “When you see…products in the ambient aisles, that’s when you know it’s been pasteurised. That’s the difference.”​ Taste first, health is a bonus​ Source of probiotics –Probiotics are particularly helpful to restore health to your digestive system after an upset stomach, or after a course of antibiotics which may have caused tummy problems. In fact, it works on ‘many levels’. The process extends shelf-life, lowers the pH to ensure food safety, and adds flavour through the ‘magic’ of fermentation. “I know it’s scientific, but I still call it magic,” ​Vadasz told this publication. “Because it is an incredible transformation that happens to vegetables during the fermentation process, and it allows all that healthy bacteria to remain.”​ Tesco also sells Biona Organic Kimchi and also Biona Organic Sauerkraut. Unfortunately, Aldi do not. Other supermarket options are Sainsbury’s who sell sauerkraut, but not the unpasteurised variety. The other factor driving increased interest in fermented foods likely links to globalisation, suggested Vadasz. “With this global world, everything is linked. We’re on the internet, we know so much more about other people’s food cultures [such as Korean kimchi culture], and I think that’s a really important [factor] driving this.”​Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity. Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention.