Sauerkraut (Slow Pickles)

Slow Pickles are located in the Olifants Valley - Tzaneen in the Limpopo province renowned for its fertile soil. Surrounded by many organic farms such as Wegraakbos and Kuhestan, quality vegetables are always on their doorstep. Slow Pickles started in 2015 with their first Raw Apple Cider vinegar, which was followed by their delicious Beet Kvass and Sauerkraut. All Slow Pickels ferments are handmade in small batches with straight-forward fresh ingredients. Nothing unnecessary is added, as they firmly believe that Mother Nature knows best. Correct fermentation has 4 stages, when complex pentose sugars can be digested by the final stage bacteria. Only once stage 4 is complete can a fermented product be classified as probiotic.