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Patka and Martin founded PAMA, a plant-based kitchen making organic, fermented specialities, in 2011. Recently, they teamed up with fellow fermenting experts Suur, to develop more amazing pickles and sauerkrauts. Suur’s delicious, organic vegetable ferments are handcrafted at their eco-friendly production site in the wild and windy Wendland region of Germany, by the Elbe River. All their krauts, shots and sauces are produced in small batches, and the fermentation process is closely monitored at every stage to guarantee truly delicious jars of pickled goodness.
Cabbage*, Leek*, Garlic* (2,4%), Natural Salt, Black Pepper* (0,2%)
*= produced to organic standards.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Nutritional Information per 100g/ml
Energy (kJ): 112
Energy (kcal): 26
Fat (g): 0.1
of which saturates (g): 0.1
Carbohydrate (g): 3.9
of which sugars (g): 2.0
Protein (g): 1.5
Salt (g): 1.9
Store refrigerated below 8 degree Celsius. Once opened consume within 7 days.
Sauerkraut is the best to consumed raw to keep the live cultures active. If wanted it can be heated and used it for cooking various meals.
Food Contact Material: Glass (Recyclable - Widely recyclable)
Lid/Cap: Metal (Recyclable - Widely recyclable)
Labels: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No