Authentic organic, exceptional sauerkraut that is grown, fermented, and packed by a single family - the Hirzels. Sweet cabbage is hand harvested, cored, shredded, and lactic acid fermented with EDENSea Salt for at least six weeks. After fermentation all organic onion, shallot, and green onion (scallions), together with all organic herbs and spices are added for a mellow richness. Over ninety years of experience, traditional methods, and one family’s care from field to jar, give EDENThree Onion Sauerkraut great value and sought after character. A centuries old health food. No additives or preservatives of any kind. In glass jars.
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EDENThree Onion Sauerkraut is made of the finest cabbage grown in rich organic soil, carefully tended, harvested, and fermented by the Hirzel family. Since 1923 they have been growing the sweetest cabbage and making sauerkraut the way their family did in Switzerland. Hundreds of acres are enriched from years of on-site composting operations and organic care. Tree leaves and organic production by-products make rich organic compost. Soil thus enriched retains moisture and grows more delicious, nutrient dense food. Sweeter cabbage and generations of caring know-how make spectacular sauerkraut.
Cabbage is washed, cored, and shredded, then lactic acid fermented with EDENSea Salt for at least six weeks. Artisan management of the fermentation cannot be computerized. After fermentation the all organic onion, shallot, and green onion (scallions), together with all organic caraway and mustard seed, black pepper, and nutmeg are added for a mellow, savory richness. Generations of experience, traditional methods, and one family's care from the seed, sprouts, fields, harvesting, and fermentation creates a sauerkraut of considerable value and gives EDENThree Onion Sauerkraut its homemade, old-world character.
Research supports fermentation of food as being extremely beneficial. Sauerkraut fermentation produces isothiocyanates with flavor common to wasabi, horseradish, mustard, radish, watercress, and capers. These compounds are garnering great interest in food science and medicine for their efficacies. Fermentation produces many healthy compounds not found in raw foods. "We are finding that fermented cabbage could be healthier than raw or cooked," said Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland. Fermentation produces organic acids and enzymes that make cabbage easier to digest and aid in digestion of food in general. They also boost immune strength. This research adds to the growing number of studies showing cabbage and other cruciferous vegetables as the best source of many healthful phytonutrients.
Antioxidant potent vegetables, herbs, and spices – 100% organic onion, shallots, caraway seed, mustard seed, black pepper, green onion (scallions), and nutmeg enhance the healthy value of EDENThree Onion Sauerkraut. Use it on sandwiches, in salads, vegetable dishes, soups and stews, or casseroles. It is an excellent side dish and snack food. edenfoods.com/recipes has many free recipes.
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