A trio of sea vegetables enriches this nutrient-dense kraut, cultured with green cabbage and Celtic sea salt, balanced with a little zing of ginger, cultured for five weeks in our mystical Harsch ceramic crocks.
Ingredients: Green cabbage, burdock root, ginger, Celtic sea salt, wakame, sea palm and arame sea vegetables.
Recipe is vegan, gluten-free, dairy-free, and GAPS-Diet Friendly.
