Ingredients in variable proportions cabbage, beetroot (35%), apple (15%), fennel seed, Oryx desert salt

Raw, artisanal ferment with a subtle blend of sweet and sour.  Made by hand from the finest ingredients

Fermentation results in the proliferation of lactobacilli.  Various strains of lactobacillus bacteria are present on the surface of all plants, especially those growing close to the ground. These bacteria convert sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation also increases the vitamin and enzyme levels, as well as digestibility, of the fermented food.  

All ingredients are certified organic or naturally grown.