1. What makes it special?
One of the most studied fermented vegetables. Bacteria transform cabbage sugars into lactic acid while preserving vitamin C.
2. Taste and Texture
Tangy, crisp, and classically sour.
3. Functional Benefits
✓ Rich in Vitamin C
✓ Source of prebiotics
✓ Rich in fermentation acids
4. Key Ingredients
• Vitamin C
• Glucosinolates
• Lactic Acid
5. How to Use
2–3 tbsp daily with eggs, sandwiches or proteins.
6. Fermentation Science
Diversity: 10–25 strains
CFU: 1–10 Billion per tbsp