Vadasz Raw Sauerkraut, 400g

Product Information

According to Charlie Holland, head of marketing at Vadasz, the business is always on the lookout for new ingredient combinations. “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.​ With interest continuing to grow amongst consumers for fermented food and drinks (source: Spoonshot, 2022), 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. Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, the sauerkraut is made using a traditional fermentation process with unpasteurised ingredients. If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need: 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.

Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, Vadasz’s Pineapple and Turmeric Sauerkraut uses a traditional fermentation process with unpasteurised ingredients to retain the brand’s famous crunch and fresh flavour. Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol.Brand manufacturers usually label their canned sauerkraut products to indicate their gluten quantity. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. 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.Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover. 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.”

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.”​ 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 consumes’ fridge shelves.”​ 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. 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.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. It’s the same processes that’s been done for thousands of years. That process of anaerobic lactic acid fermentation is tried and tested. And it works.”​ Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required. 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. Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier.

You may already include some of these foods (such as berries, kale, fatty fish and lentils) in your diet. But there’s a superfood full of health benefits that you might not be as familiar with. What Is Unpasteurised Sauerkraut? Popular fermented foods include yoghurt, kefir, cottage cheese, kimchi, kombucha tea and sauerkraut (pictured). GettyImages/ollo Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity. Both products are naturally fermented, containing live cultures to boost gut health and immunity. The condiments are also suitable for vegans. 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.Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response. High Street North, East Ham: it’s not a place that’s on the radar but go there for the Sri Lankan but mainly south Indian food. There are some vegetarian restaurants down there that do the most amazing dosas and thalis. They are unbelievably cheap. 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. 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. 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.