MAI Beetroot Sauerkraut 🟣🥬

Long, natural fermentation — minimum 21 days — that turns pointed cabbage and beetroot into a live sauerkraut, full of colour and microorganisms that are good for your gut health.

We use pointed cabbage, which adds extra crunch to the mix, combined with the earthy sweetness of beetroot.

Ingredients:

• 🥬 Pointed cabbage
• 🍠 Beetroot
• 🌱 Spring onion
• 🧂 Portuguese sea salt

The sauerkraut arrives well soaked, covered by its own brine, intensely coloured and fermented. We add no water at all — the liquid is the natural result of fermentation: cabbage with salt releases its own juice, ferments, and gains acidity over time.

No preservatives, no shortcuts — just time and fermentation doing the work.

Perfect alongside meals, to bring a simple dish to life, or eaten straight from the jar with a spoon. 🥄

Why is MAI different?

We do natural fermentation for at least 21 days. We add no vinegar or artificial acidity. We add no sugar. All ingredients are carefully selected — and naturally fermented, right through to the end.