PowerKraut Raw Sauerkraut (380g)
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£7.00
Our bestselling sauerkraut and a Great Taste Award winner.
PowerKraut is our take on traditional sauerkraut. We ferment organic cabbage with beetroot, carrot, turmeric, garlic, red onion, Celtic sea salt and black pepper.
The result is a raw, unpasteurised sauerkraut with a bold flavour, natural tang and plenty of crunch.
Great Taste judges praised its “bright, balanced” flavour, firm texture and clean acidity, calling it “a very nice sauerkraut indeed”.
Because we never pasteurise our sauerkraut, the naturally occurring live cultures created during fermentation stay in the jar.
Tastes like: Bold and bright kraut with a tangy pickled onion finish.
Texture: Firm, fresh and crunchy.
Try it with: Eggs and avocado on sourdough, sandwiches, salads, grain bowls or simply a forkful alongside your usual meals.
Made in small batches by Wild Pantry and kept chilled to protect its live cultures.
Want to try more? Build Your Ferment Box with your choice of our sauerkrauts and Fermented Salsa. The more jars you add, the more you save. Click here to build your box.
Quantity
Ingredients
PowerKraut
organic white cabbage, organic carrots, organic beetroot, organic red onion, organic turmeric, organic garlic, organic black pepper, organic sea salt, natrually occurring lactic acid bacteria
Naturally fermented and unpasteurised. No vinegar or added preservatives.
Allergen Advice
May contain traces of: nuts, peanuts, sesame seeds, cereals including gluten & soya.
Nutritional Information
Nutritional Information | per 100g |
Energy | 105kj/25kcal |
Total carbohydrate | 5.5g |
of which Sugars | 1.8g |
Dietary Fibre | 2.5g |
Protein | 1.3g |
Fat | <0.1g |
Salt | 1.0g |
What The Science Says
🥬 Fermented Foods & Gut Health
Your krauts and fermented salsa are more than flavourful — they’re living foods. They’re made by naturally fermenting vegetables (no vinegar, no pasteurisation). This preserves live microbes, enzymes and fermentation metabolites. These components may support your gut health.
🔍 What the research says:
Fermented foods can modulate the gut microbiome
Studies show that regular consumption of fermented foods is linked to changes in gut bacterial communities and increased microbial diversity.
→ PMC9003261: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003261/
Sauerkraut consumption shows measurable gut benefits
A recent human trial found that eating sauerkraut leads to shifts in the gut microbiome.
→ Microbiome Journal: https://microbiomejournal.biomedcentral.com/articles/10.1186/s40168-024-02016-3
Another proof-of-concept study in athletes found that short-term sauerkraut improved gut bacteria profiles.
→ MDPI – Nucleos: https://www.mdpi.com/2072-6643/16/24/4421
Fermented cabbage metabolites may protect gut lining
Lab studies show soluble compounds from fermented cabbage help shield intestinal cells from inflammatory damage caused by cytokines.
→ ASM Journals: https://journals.asm.org/doi/10.1128/aem.02234-24
Inflammation and metabolic health may improve
Meta‑analyses and clinical trials with fermented vegetables report reduced inflammatory markers, improved metabolic outcomes, and relief of IBS symptoms.
→ MDPI Foods: https://www.mdpi.com/2673-8007/4/3/79
→ PMC & reviews: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10886436/
→ Frontiers Nutrition: https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1623710/full
Fermented foods influence gut-brain and systemic health
They offer microbes, bioactives and metabolites that may modulate the gut–brain axis, immune system and inflammation.
→ ScienceDirect Review: https://www.sciencedirect.com/science/article/pii/S0149763424000307
→ MDPI – Fermented Foods as Functional Systems: https://www.mdpi.com/2304-8158/14/13/2292
💬 What this means for you
Eating Wild Pantry’s krauts and fermented salsa may help you:
Support your gut microbial balance
Enhance gut diversity
Reduce gut inflammation
Protect your intestinal lining
Add natural, fermented nutrition to your diet
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