Our cabbages are organica and locally sourced. It is fermented with salt, allowing the good bacteria to ferment the sugars in the cabbage. The lactic acid bacteria gives it a sour taste and increases the shelf life. Eat it as a condiment with any meal or make amazing sandwiches. Use it to add a bit of crunch and sour taste to your food. 
 
Sauerkraut helps with digestion from its rich source of beneficial bacteria. It's no wonder that German's always pair sausages and sauerkraut together; as the kraut increases the digestibility of the sausages.