A person places red radishes onto a mound of shredded cabbage, with a small bowl containing additional radishes in the background.

CRAFTING OUR SAUERCRAUT

Our sauerkraut is a labor of love, crafted using the time-honored method of lacto-fermentation. This is how we transform simple, raw ingredients into a deeply flavorful, probiotic-rich food.

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OUR PROCESS

A rustic wooden kitchen table with a half-cut cabbage, three carrots, shredded cheese, pink Himalayan salt, and black peppercorns. A large chef's knife rests on a wooden cutting board, with a white cloth draped over the edge. In the background, a blue-painted wall with open wooden shelves holding bowls, jars, and other kitchen items near a window that lets in natural light.

We shred premium cabbage and massage it with Himalayan Pink Salt. The salt naturally draws out the cabbage's own juice, allowing it to ferment in its natural brine—never with added water.

No Added Water

Person mixing shredded cabbage and carrots in a large beige bowl for preparing coleslaw.

We tightly pack the cabbage and juice into a stainless steel container. Using a small weight, we keep the cabbage fully submerged, allowing the healthy, naturally-occurring lactic acid bacteria to thrive.

Natural Process

A Chinese hot pot with a metal lid and a dumbbell-shaped handle, surrounded by chopped vegetables and seasonings on a wooden table.

The magic happens at room temperature over 3–4 days. Every day, we personally check the batch, releasing gas and pressing the cabbage to ensure the perfect crunch and flavor develops.

Fermented to Perfection

Four jars of sauerkraut on a wooden shelf inside a cabinet.

Once the flavor is perfect, we transfer the sauerkraut into sterilized jars and immediately refrigerate it. This leaves our product raw and unpasteurized, preserving its powerful live cultures for up to 6 months.

Raw & Ready

OUR COMMITMENT TO WELLNESS

  • Our sauerkraut is a source of probiotics, which are live microorganisms that can help restore the balance of friendly bacteria in your gut. This may help alleviate digestive discomfort and support overall gut health.

  • A healthy gut microbiome can give your immune system a boost and may help reduce the risk of infections. Regularly consuming probiotic-rich foods like sauerkraut may also help you recover faster when you're sick.

  • Fermentation can increase the nutritional value of foods, making them easier to digest and absorb. This process can also create new nutrients, such as B vitamins, and break down antinutrients that can interfere with mineral absorption.

  • The health of your gut and brain are closely linked. Consuming probiotic-rich foods like sauerkraut may help improve your mood and sense of well-being through this connection.

CERTIFICATION

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CERTIFICATION *

THE SCIENCE OF OUR TRADITION

At Pani Zina, we blend old-standing traditions with a deep understanding of modern microbiology. To ensure the highest quality for our community, I earned a professional certificate in "Food Fermentation: The Science of Cooking with Microbes" from HarvardX.

This certification from the Harvard John A. Paulson School of Engineering and Applied Sciences allows us to mix old traditions with scientific precision. When you enjoy our sauerkraut, you are benefiting from a process backed by formal academic training in the art and science of fermentation.

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