This Product is made using produce from as local as can be sourced, all the ingredients are purchased from Chi foods Organics.
I lovingly shred the cabbage in my little kitchen magimix, and have perfected the art of cutting and feeding into blade shaft so the cabbage is shredded as finely as possible.
I use glass fermentation jars and usually ferment for 4 weeks. You may notice sometimes the ginger is more fiery than other times, I always use the same amount per kilo of cabbage, I think this is due to where in the world the ginger is from. Fermentation creates Probiotics this occurs when feeding the starch and sugars with the natural bacteria in the food, which have a bacteria on their skin, this process is creates lactic acid, these good bacteria can control the bad bacteria’s and remove them for example Candida. Our gut is said to be our second brain, so it is essential that we take care of it, the average diet these days consists of a lot of highly processed foods which can stripe our guts of good bacteria. Fermenting creates beneficial B vitamins, enzymes, omega-3 fatty acids and strains of probiotics.
White cabbage, sea salt, ginger, turmeric, black pepper,