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Super-aromatic and in bright pink a real eye-catcher on the plate. In this Kraut, fibre and vitamin-rich white cabbage is fermented together with fresh beetroot.
In addition to a lot of vitamins, this also provides you with iron and lots of antioxidants. It has a blood-forming and antihypertensive effect and, thanks to betaine, also helps the liver and digestion. Ginger promotes blood circulation and has an anti-inflammatory effect.
We love beetroot & ginger with potatoes, pumpkin, quiches and salads or with falafel and flatbread! Incidentally, the pink cabbage is also great in dips and dressings or even smoothies when mashed.
Made with deep mined salt, it's rich in minerals and macronutrients which are retained when dried.
Guaranteed free of microplastics.
Contains live cultures enriched through the natural fermentation
We are proud Slow Food UK supporters.
Seasonal produce sourced as local as possible
Unpasteurised & RAW
Cabbage*, Beetroot (32%)*, Natural Salt, Fresh Ginger* (1,9%)*Certified organic ingredients
We are Patka and Martin and started “PAMA - Plant Based Kitchen”, 2011 in East London. 2017 we moved our ferments artisan production on the well-known "Sheepdrove Organic Farm" in Lambourn, West Berkshire.
Here, surrounded by nature and healthy air, we produce our gourmet sauerkraut and other fermented specialties. We want to enrich your life with our high-quality, fermented products and make you happier.
We'll show you why we make fermented foods and how you can enjoy them. Everyone knows "sauerkraut" and many know how healthy it is - but of course it has to be naturally fermented and organic sauerkraut.
Cultured foods have been an integral part of traditional diets for thousands of years and are essential to a long and vibrant life.
Therefore, we pay strict attention to quality and, above all, the natural fermentation process: without the addition of water, vinegar or heat.
Teaming up with trillions of friendly bacteria and enzymes that aid digestion and repopulate the gut microbiome.
How do we ferment our Krauts?
To start the "wild fermentation" we mix the vegetables with the right amount of salt and pack them tight into barrels - not a regular salt - we use only high quality "Luisenhaller depths" salt which is guaranteed micro plastic free, unrefined and additive free.
The salt protects the vegetables from rotting and mould to appear until sufficient lactic acid bacteria have been formed during the fermentation process.
These procedures have been used already by our grandparents to preserve vegetables. The "wild fermentation" naturally causes the vegetables to ferment, so we do not need any starters or water mixed with salt.
The fermentation process takes at least 4 weeks, it is monitored daily to produce our high-quality gourmet sauerkraut and pickles.
Our Krauts are made observing traditional methods and our vegetables are sourced from biodynamic and organic farmers.
We hope that we could inspire you for fermented vegetables / sauerkraut and are looking forward to your feedback.
Click here to play our podcast interview with Martin Theoboldt, co-founder of PaMa, to learn more about the art of sauerkraut making and how they make their beautiful products.
Must be kept refrigerated. In the event of a white film appearing (which are harmless yeasts) due to air, merely skim off. Liquid may overflow due to ongoing fermentation. Once opened consume within 10-14 days.