Our nutritious sauerkraut range packs as much flavour as goodness. Inspired by locally grown produce, our Fennel & Native Pepper flavour has been an instant favourite.

As equally tantalising to the taste buds is the life-of-the-party Beetroot and Ginger. With 50 shades of flavour the Radish & Turmeric Kimchi fires off the palate. 

Our cabbage and other vegetables are harvested on a small batch basis to maintain optimum freshness, then shredded, salted and barrel fermented.

Nature takes care of the rest. Fermentation occurs naturally without a starter culture, for a minimum of 4 weeks, and then hand-jarred and chilled for maximum probiotic value and delicious tangy crunchiness.

Daikon Radish & Turmeric Kimchi

Fennel & Native Pepper Berry

Beetroot & Ginger


Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. Properly stored, it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. In Korea, their well known national dish similar to sauerkraut is kimchi which is made with cabbage and radishes, mixed with a spicy paste of garlic, ginger and chilli.

Historical records indicate that Sauerkraut originated somewhere in China before joining the European menu sometime during the Roman Empire. This fermented cabbage dish can now be commonly found as a condiment alongside sausages or meat, and is increasingly part of our main meal as a stand-alone dish. Not only does it provide a tangy, slightly sour deliciousness, it packs a powerful health punch.

Rich in probiotics with a high variety of lactobacillus strains..

High in Vitamin C.

Contains potent antioxidants; glucosinolates.

High in enzymes and flavonoids.​

And tastes delicious!

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