1. What makes it special?
It combines fermentation with red cabbage, which is rich in anthocyanins responsible for its deep purple color.
2. Taste and Texture
Tickly, slightly earthy, and crunchy.
3. Functional Benefits
✓ Rich in anthocyanins
✓ Source of Vitamin C
✓ High in fiber
4. Key Constituents
• Anthocyanins
• Vitamin C
• Polyphenols
5. How to Use It
With meats, cheeses, and salads.
6. Fermentation Science
Microbial Diversity: 10–25 strains
Estimated CFU Count: 1–10 Billion per tablespoon