How Lacto-Fermented Sauerkraut Is Made 

At Swiss Villa, we prioritize simple, natural preservation tactics with organic farming practices. That’s why we create our fermented kimchi using a simple method. 

At Swiss Villa, we prioritize simple, natural preservation tactics with organic farming practices. That’s why we create our lacto- fermented sauerkraut using a simple method. 

1. Lacto-fermentation stage 1: First we brine the cabbage in a simple water and celtic sea salt brine, which allows any harmful bacteria to be killed off by the saltiness. 
2. Lacto-fermentation stage 2: The healthy bacteria survives the first stage and goes on to convert lactose and sugars in the cabbage to create lactic acid, creating an acidic environment that safely preserves the cabbage. This is where all those wonderful probiotics are nourished and the health benefits truly start! 
3. Packaging and Selling: Then we jar our delicious fermented sauerkraut, label it, and sell it directly to you! 

How to Use Lacto-Fermented Sauerkraut

This salty, tangy lacto-fermented product goes great with most meats, particularly roasted pork, to give it a juicy, flavorful taste. Add it as a topping for your next BBQ, or mix in with your soup and stews. Neutral tasting vegetables like potatoes are also a great side to serve with sauerkraut, for a perfect flavor combination that will leave you hungry for more. And don’t forget, every bite is doing your body a favor with its powerful health benefits!