Meet Hilary and Logan Cave.  They are brother and sister that adore 

sauerkraut.  Passionate about health and the outdoors. When they 

aren't in the kitchen, you'll find them on the many beautiful trails

and mountains of British Columbia. They are excited to combine 

these passions, wherever possible, with Ferment4Health. 

Their sauerkraut is made local, on site at Veronica's Gourmet Perogies 

in Aldergrove, which is owned by Veronica Cave (their mother). 

A great network between two companies joined as one. 

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Some fun facts of Raw Fermented Sauerkraut

  Several varieties of these fermented vegetable products were produced

in China as far back as 2,000 years ago.

Romans mentioned preserving cabbages and turnips with salt. 

 Approximately 1000 years later while invading

China it was introduced to Europe in its present form.  Once introduced

to Eastern Europe it really took off.

After that it spread to France and other parts of Europe.

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   This type of fermentation was a great source of nutrients during winter

months when fresh vegetables were

not available. It’s been said that James cook would often take Barrels

of kraut on his sea voyages.   They discovered

that it was also a great way to prevent scurvy while out on long voyages

on the high sea.

   Fermentation

   Sauerkraut is basically fermented cabbage with salt, but is also mixed with other

vegetables to create a side dish

like a type of relish. Sauerkraut is made by fermentation pickling process also called

lacto- fermentation that

is (not heat-treated).  Kim chi and pickled cucumbers are also done in this fashion.

The cabbage cut up by hand or

shredded, then mixed well with non- iodized salt, then placed into big crocks and left to ferment.

 

   Once the kraut is fully cured it keeps for several months in an airtight container as long as the temperature stays below 15C or 60F.   It does not need to be refrigerated or heat processed. By heating the kraut it destroys

micro- organisms, therefore destroying all the health benefits that give the kraut it’s natural supper food Character.

In Germany the shredded cabbage is quite often mixed with berries, and served as a side dish for pork.

   Health Benefits                                                

• It is extremely high in vitamins C,  B, and  k

• The fermentation process increases the nutrients making sauerkraut even more nutritious than the original cabbage.  It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, foliate, iron, potassium, copper and manganese.

• If sauerkraut is not cooked in anyway it also contains live lactobacilli and beneficial microbes and is rich in enzymes. Excellent for digestion and assists the growth of healthy bowel flora, in turn may help fight diseases of the digestive tract.

• Europe for centuries to treat stomach ulcers, because of its soothing effect on the digestive tract.

• Try a sauerkraut remedy for canker sores.

• Rinsing the mouth with sauerkraut juice for about 30 seconds several times a day.  Or place a bit of kraut on the affected area for a minute or so before chewing and swallowing the kraut.

• Sauerkraut is high in the antioxidants lutein and zeaxanthin.

• To receive the optimal health benefits from eating cabbage, one must eat raw it raw, as heat destroys all health benefits of fermented cabbage.

• So eat your sauerkraut for the health of it.