Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health).

Made from a vibrant combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, Vadasz’s Pineapple and Turmeric Sauerkraut uses a traditional fermentation process with unpasteurised ingredients to retain the brand’s famous crunch and fresh flavour. You may already include some of these foods (such as berries, kale, fatty fish and lentils) in your diet. But there’s a superfood full of health benefits that you might not be as familiar with. What Is Unpasteurised Sauerkraut? Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source)Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier. In fact, it works on ‘many levels’. The process extends shelf-life, lowers the pH to ensure food safety, and adds flavour through the ‘magic’ of fermentation. “I know it’s scientific, but I still call it magic,” ​Vadasz told this publication. “Because it is an incredible transformation that happens to vegetables during the fermentation process, and it allows all that healthy bacteria to remain.”​ Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”). It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised.

Fermentation company Vadasz has developed a sauerkraut product that has ‘never before been on supermarket shelves’: Pineapple and Turmeric Sauerkraut. Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process. Research out of Stanford University, for example, has found that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses. Foods consumed during the study included yoghurt, kefir, fermented cottage cheese, kimchi and kombucha tea.It’s the same processes that’s been done for thousands of years. That process of anaerobic lactic acid fermentation is tried and tested. And it works.”​ Vadasz distinguishes itself in the supermarket by selling in the chilled aisles. Being a live, unpasteurised, naturally fermented product, it must be kept chilled, he explained. “When you see…products in the ambient aisles, that’s when you know it’s been pasteurised. That’s the difference.”​ Taste first, health is a bonus​ Source of probiotics –Probiotics are particularly helpful to restore health to your digestive system after an upset stomach, or after a course of antibiotics which may have caused tummy problems.

Condiments brand Vadasz has released a duo of fermented super condiment pots in Sainsbury’s stores across the UK. Place a ramekin or clean jar on top of the cabbage and fill with filtered water or baking beans to weigh it down and keep the cabbage just under the liquid. Cover with the lid and fasten tightly. If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need:With interest continuing to grow amongst consumers for fermented food and drinks (source: Spoonshot, 2022), the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity. Put the cabbage in the clean mixing bowl and add the flaked salt. Massage the salt into the cabbage with clean hands for 8–10 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl. Reserve this to cover the cabbage in the jar. If your cabbage isn’t particularly fresh, you may need to add a splash of cold filtered water to help create a brine. Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover. Whether it’s used to liven up healthy salads, pile into sandwiches or add an extra zing to poke bowls, our latest creation is sure to be an enticing addition to consumes’ fridge shelves.”​

GARLIC & DILL PICKLES

Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression. With interest continuing to grow amongst consumers for fermented food and drinks [1], the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves. Sauerkraut is considered to be gluten-free as it does not contain any ingredients with gluten. While sauerkraut does contain around 0.9 g of protein per 100 g serving, it's mainly simple amino acids that do not trigger allergic reactions, avoid sauerkraut that contains additives as they might contain gluten. Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat.