Green cabbage*, fresh turmeric, sea salt, cumin seed, filtered water. *Organic

Lactic Acid Fermentation is an ancient process of food preservation dating back to the Fertile Crescent in 6000 B.C., used to safely preserve food. Cabbage was one of the first vegetables that was preserved using this process. It's more than a mechanism to prevent food from spoiling. Just think about how oak barrel fermentation improves the digestibility and taste of fresh vegetables. Not to mention sauerkraut's potential  positive effects on health...