Kiss My Cabbage was inspired by Adrienne Logsdon's love of healthy living, cooking and growing vegetables, and her passion to share and serve the public.
The process of lacto-fermented kimchi/sauerkraut is very simple. Once the veggies are washed, shredded, chopped, then tossed in sea salt, they sit immersed in their own brine for approximately three weeks until they reach a nice "tang". This raw process keeps the health benefits (probiotics) intact. Known benefits include: improved digestion, increased vitamin/mineral absorption, and assistance in breaking down protein.
Find at the market hand-crafted, super-fresh sauerkraut, kimchi and seasonal vegetables. Lacto-fermented for healthy digestion.