Sauerkraut fermented the traditional way using locally sourced organic cabbages and Himalayan salt, with the added benefits of fresh water kefir grains. Culturing cabbage with water kefir produces a delicious sauerkraut with a greater bio-diversity of probiotic bacteria than regular sauerkraut.
Beginning with a healthy kefir culture, we add fresh local produce including cold-pressed organic ginger, turmeric, berries and fresh squeezed lemons and limes to produce our range of craft-brewed, health-giving beverages.
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