Kombucha is a naturally fermented tea made by fermenting sweetened tea with a live culture of beneficial bacteria and yeasts, commonly called a SCOBY (Symbiotic Culture of Bacteria and Yeast). The result is a refreshing, lightly sparkling drink that's naturally rich in organic acids and live cultures, with much of the sugar consumed during fermentation.

At Pro Mojo, we brew our Kombucha in small batches using premium tea, organic cane sugar, filtered water and a live SCOBY. After the primary fermentation, we add real fruits, herbs or spices for a second fermentation to develop each flavour naturally.

The illustration below shows the traditional Kombucha brewing process.

Pro Mojo Kombucha is brewed using traditional fermentation methods rather than shortcuts. Every batch is naturally fermented using a live SCOBY, followed by a second fermentation with real fruits, herbs or spices to develop flavour naturally.

We do not artificially carbonate our Kombucha, add preservatives, or add sugar after fermentation. Because it is a raw, living fermented beverage, you may notice slight natural variations in taste, fizz or appearance between batches—these are signs of authentic fermentation, not defects.

Kombucha has been traditionally enjoyed for centuries and is valued for its refreshing taste and natural fermentation. Modern research has explored its potential role in supporting gut health, providing beneficial organic acids, antioxidants from tea, and live cultures. While research is still evolving, Kombucha can be a nutritious addition to a balanced diet and healthy lifestyle.

The illustration below summarises some of the key areas where Kombucha has been studied.

If you're new to Kombucha or haven't had it regularly before, the best approach is to start slow, stay consistent, and let your body gradually adapt to this living fermented drink.

Start with 25–50 ml a day for the first couple of days. Pour it into a glass (rather than drinking directly from the bottle) and see how your body responds. If you're comfortable, gradually increase to around 100 ml per day, and then further based on your comfort and digestive response. Remember, it's a healthy fermented beverage—not a medicine!

For most people who enjoy Kombucha regularly, around 300–350 ml per day is generally a reasonable upper guideline as part of a balanced diet.

If you have a medical condition, are pregnant or breastfeeding, or have specific dietary concerns, it's always a good idea to consult your doctor or qualified nutritionist before making significant changes to your diet.

There isn't a single "best" time to drink Kombucha—it depends on your routine and personal preference. Some people enjoy it in the morning as a refreshing start to the day, others prefer it before or after meals, while many simply enjoy it as a healthier alternative to sugary soft drinks during the day.

Once your body is accustomed to it, the optimal time to consume kombucha depends on individual response and preference. An easy way to go with is - listen to your body, and consume kombucha at the time that makes you feel the best!

For more detailed understanding about when to consume Kombucha, refer to our blog post - the best time to consume Kombucha.

Yes. Most healthy adults can enjoy Kombucha as part of their daily routine. If you're new to Kombucha or fermented foods, start with a small quantity (around 50–100 ml per day) and gradually increase based on your comfort.

As with any food or beverage, moderation is important, and Kombucha is best enjoyed as part of a varied, balanced diet.

Yes, children can generally enjoy Kombucha in moderation as an occasional beverage. Since Kombucha naturally contains small amounts of caffeine from tea and is a fermented drink, we recommend offering it in age-appropriate quantities rather than as a daily beverage.

If introducing Kombucha for the first time, start with a small quantity and observe how your child responds. We also recommend choosing a trusted, lab-tested brand like Pro Mojo, brewed under hygienic conditions and kept refrigerated throughout its shelf life.

If you're pregnant or breastfeeding, it's best to consult your doctor before consuming Kombucha. As a naturally fermented tea, Kombucha contains small amounts of caffeine and is typically unpasteurised, so individual advice from your healthcare provider is recommended.

If your doctor is comfortable with you consuming Kombucha, choose a trusted, lab-tested brand like Pro Mojo, enjoy it in moderation, and keep it refrigerated at all times.

Pro Mojo Kombucha is a raw, living beverage. Refrigeration slows down the fermentation process, helping preserve its intended flavour, natural carbonation and overall quality.

If left unrefrigerated for extended periods, the live cultures continue fermenting more rapidly, which may increase carbonation, alter the flavour and reduce the product's freshness. For the best experience, keep Kombucha refrigerated at all times.

We recommend gently swirling the bottle rather than shaking it vigorously. This helps redistribute any natural sediment or live cultures without causing excessive foaming.

Since Kombucha is naturally carbonated, shaking the bottle forcefully may cause it to fizz up quickly when opened.

Floating strands, tiny brown particles or jelly-like pieces are completely natural in raw Kombucha. They are usually yeast strands, small pieces of the SCOBY (the live culture used during fermentation), or natural fruit particles.

Because Pro Mojo Kombucha is raw, unpasteurised and minimally processed, we don't filter out every natural particle. Their presence is a sign of an authentic living fermented beverage and is perfectly safe to consume.

Natural carbonation in Kombucha is created during fermentation, so the level of fizz can vary slightly from bottle to bottle. Factors such as fruit sugars, fermentation activity and storage conditions all influence the amount of natural carbonation.

As a living beverage, Pro Mojo Kombucha continues to ferment slowly under refrigeration, so some bottles may develop slightly more fizz than others. This natural variation is completely normal.

Like fresh fruit, sourdough bread or artisanal cheese, Kombucha is a naturally fermented product, so small variations between batches are expected. Seasonal ingredients, fermentation temperature, the activity of the live cultures and natural fruit sugars can all influence the final flavour.

At Pro Mojo, we strive for consistency while allowing the fermentation process to develop naturally, so slight differences in sweetness, tanginess or carbonation are perfectly normal.

Kefir is a traditional fermented milk drink, often described as a drinkable yogurt with a pleasantly tangy taste, slight natural fizz, and billions of live beneficial microbes. Pro Mojo's Kefir is made using Akshayakalpa's A2 organic milk from antibiotic-free dairy farms and is naturally fermented in small batches using traditional milk kefir grains.

Milk Kefir is made by adding live milk kefir grains (small, soft, cauliflower-like clusters of beneficial bacteria and yeast) to milk and allowing it to ferment naturally for 12–24 hours.

These kefir grains are a symbiotic culture of beneficial bacteria and yeasts and may contain over 30 different microbial strains. During fermentation, these microorganisms consume much of the milk's natural lactose and produce a tangy, mildly fizzy drink rich in live cultures. Thanks to the fermentation process, Milk Kefir also contains significantly less lactose than regular milk.

The fermentation time varies with ambient temperature, and thus the taste profile may also vary from batch to batch.

Pro Mojo's Milk Kefir is traditionally fermented in small batches using live milk kefir grains rather than powdered starter cultures. We use Akshayakalpa's A2 organic milk and allow the kefir to ferment naturally for 12–24 hours before bottling. Because it is a living food, every batch is slightly unique, with natural variations in flavour, texture, and effervescence that reflect the fermentation process rather than industrial standardisation.

No. Although both are fermented dairy products, Milk Kefir and yogurt are made using different cultures. Yogurt is typically fermented using just a few bacterial strains, whereas traditional Milk Kefir is fermented using live kefir grains containing a diverse community of beneficial bacteria and yeasts. This gives Kefir its characteristic tangy flavour, natural effervescence, and broader microbial diversity.

A lessened ability or a complete inability to digest lactose, a sugar found in dairy products, is what is termed as lactose intolerance. Milk Kefir is one of the few dairy products often well tolerated by people with lactose intolerance, thanks to the activity of specific bacterial strains and yeasts that break down lactose during fermentation.

Although much of the lactose is consumed during fermentation, Milk Kefir is not lactose-free. Individual tolerance varies, so if you have severe lactose intolerance, it's best to start with a small quantity and see how your body responds.

A 2003 study in the Journal of the American Dietetic Association found Kefir significantly improved lactose digestion in lactose-intolerant individuals compared to milk.

Pro Mojo's milk Kefir is made in the traditional way, by adding milk kefir grains (which look like soft, squishy cauliflower or rice gains) to milk, and allowing them to ferment over a period of 12-24 hours.

The grains eat the natural sugars (lactose) in the milk and turn it into a tangy, slightly fizzy, probiotic-rich drink, and thanks to long fermentation time, reduce the lactose level too. The lactose levels in Pro Mojo's Milk Kefir is around 3.4% (at the time of bottling after fermenting it for 12-24 hours), which is quite low compared to lactose in raw/pasteurized milk, which may have lactose levels of 4.7-5%.

A general rule of thumb with Milk Kefir is - longer the fermentation time, the lower is the lactose level. Pro Mojo's Kefir is not generally fermented beyond 24 hours, to keep the taste palatable and not too bubbly and tangy. Having said that, the beauty of living foods like Kefir is, that the culture continues to ferment even being in refrigerator, albeit at a slow rate, which means, the lactose content may go down even further!

Kefir contains live probiotics (beneficial bacteria), especially Lactobacillus strains, which can help your gut digest any remaining lactose, like L. kefiranofaciens, L. acidophilus, and L. lactis produce enzymes that digest lactose.

Moreover, some studies (here and here) suggest that regularly consuming Kefir may improve your body’s ability to tolerate lactose over time, also referred to as colonic bacterial adaption.

Many people with lactose intolerance find they tolerate Milk Kefir much better than regular milk because of its lower lactose content and live cultures. However, everyone's digestive system is different, so individual experiences may vary.

The ideal quantity of milk kefir you should consume daily can vary based on individual factors such as your health goals, gut tolerance, and overall diet.

However, based on several studies and expert recommendations, the general guideline is about 1 to 2 cups (240 ml–480 ml) per day for an adult without causing side effects like bloating etc. For children, smaller doses 1/4 to 1/2 cup per day are recommended, depending on age and tolerance.

If you're new to Milk Kefir, we recommend starting with around 50–100 ml per day and gradually increasing the quantity over a week as your digestive system adapts to the live cultures.

The best time to drink Milk Kefir depends on your routine and health goals. While there's no single "perfect" time, many people prefer having it in the morning on an empty stomach for probiotic support, with meals to aid digestion, or in the evening as a nutritious bedtime drink.

Below is a summary of best time to consume Kefir:

• Morning (Empty Stomach): Best for probiotic effectiveness.
  Consuming kefir on an empty stomach can maximize its probiotic benefits. Probiotics thrive in your digestive system when it isn’t overwhelmed with other foods. Studies have shown that probiotics are more likely to survive and colonize the gut when consumed before food, as this allows them to pass more quickly through the stomach, where they face lower acidity levels compared to post-meal.
• Before or with Meals: Enhances digestion and nutrient absorption
  Consuming kefir before or with a meal can aid in digestion. The probiotic bacteria in kefir help break down food in your stomach and support better nutrient absorption.
• Evening (1–2 Hours Before Bed): Supports sleep due to tryptophan content.
  Kefir’s tryptophan content may help improve sleep. Tryptophan is an amino acid, which is a building block of protein. Your body can’t make tryptophan on its own, so you need to get it from food like milk, cheese, and kefir. Tryptophan helps your body produce serotonin and melatonin hormones that help regulate mood and sleep. This is why kefir can be helpful to drink before bed for a better night’s sleep!

Absolutely. Milk Kefir can be enjoyed on its own or blended into smoothies, overnight oats, breakfast bowls, salad dressings, or cold soups. To preserve the live cultures, we recommend avoiding prolonged heating or boiling.

Yes, Milk Kefir can generally be enjoyed by children. Many of our customers introduce it as part of a balanced diet once dairy is appropriate for their child. If introducing Milk Kefir to infants, or if your child has a milk allergy or any medical condition, we recommend consulting your paediatrician first.

Unlike Kombucha, milk Kefir is a food, made from completely natural source - milk - and Pro Mojo's Kefir is made using Akshyakalpa's A2 organic milk - devoid of antibiotics. Moreover, with no other ingredients and with low lactose content, it is perfect for kids.

For more details on how much to give it to your child, read our blog - can kids drink milk Kefir?

Here's a quick guide on how to store milk Kefir:

• Keep Pro Mojo’s Kefir refrigerated at all times. Do not freeze.
• As a live culture, Kefir continues fermenting in the fridge, which may cause slight whey separation (normal!).
• If you notice whey separation, simply shake the bottle gently or stir before drinking. This is completely normal and does not affect quality.
• To keep it consistent, “burp” the bottle to release CO2, then mix the whey back in before consuming.
• Always pour the amount you need into a separate container and close the bottle. Wipe the bottle’s mouth (outside) with a clean finger to keep it free of any growth.
• Shelf Life: Pro Mojo's Kefir lasts 15 days when stored properly in the fridge. For best taste, consume within 7 days after opening.

Because Milk Kefir is a naturally fermented living food, its texture can vary slightly from batch to batch. Factors such as fermentation time, seasonal temperature, and the activity of the live cultures can all influence consistency. These natural variations are expected and do not indicate any difference in quality or safety.

Whey separation is completely natural and is a sign that the live cultures are still active. Because Pro Mojo's Kefir is a living fermented food without stabilisers or thickeners, some bottles may separate during refrigeration while others from the same batch may show little or no separation. Both are perfectly normal.

The images above show examples of natural whey separation in different bottles from the same batch and on different days for different batches. Depending on the activity of the live cultures and storage conditions, the whey may collect at the top, middle or bottom of the bottle.

The exact amount and location of whey separation can vary from bottle to bottle, even within the same batch! This is one of the characteristics of a naturally fermented living food and does not affect its quality, safety or probiotic benefits.

Simply shake the bottle gently or stir before drinking to mix the whey back into the kefir.

Kanji is a traditional Indian fermented drink made by naturally fermenting fresh vegetables with mustard seeds, salt and spices. At Pro Mojo, we craft Kanji in small batches using natural fermentation and fresh ingredients. Our collection currently includes Beetroot & Carrot Kanji and Cucumber Breeze Kanji.

We prepare our Kanji using fresh vegetables, mineral water, mustard seeds, rock salt and carefully selected spices. Each flavour has its own unique vegetable base while following the same traditional fermentation process.

Yes. Natural fermentation produces live cultures in Kanji. Many people choose traditionally fermented foods as part of a varied, balanced diet and appreciate them for their association with gut-friendly eating. Because fermentation is a living process, the exact composition of live cultures can vary from batch to batch.

We currently offer Beetroot & Carrot Kanji and Cucumber Breeze Kanji. As we continue experimenting with seasonal ingredients, we may introduce more flavours in the future.

No. Although both are naturally fermented drinks, they are made differently. Kombucha is fermented tea using a SCOBY (Symbiotic Culture of Bacteria and Yeast), while Kanji is traditionally made by fermenting fresh vegetables with mustard seeds, salt and spices. Kanji has a savoury, tangy flavour, whereas Kombucha is typically tea-based with a sweeter, fruitier profile.

Both celebrate natural fermentation but offer very different taste experiences!

While it’s most commonly enjoyed as a probiotic drink, there are several creative and traditional ways to consume Kanji.

• Refreshing probiotic beverage: A ready to consume drink, can be used both as an appetizer and as a digestive aid, and depending on preference, one can have it chilled or at room temperature. You can even garnish it with boondi (crispy lentil balls) and have it as any time snack.
• Salad dressing or topping: Thanks to the mustard seeds, you can add zest to any of your meals or salads and use Kanji in place of vinegar or lemon juice for an earthy, tangy flavor and a probiotic twist.
• As a pickling liquid: You can use tangy and probiotic Kanji as a pickling agent for food like: boiled potatoes, chickpeas, onions or radish, or be creative with any food that may not mind getting a spicy, bold, tangy flavour of Kanji!
• Making a probiotic chaat - Kanji Vada: Do you relish street food like dahi vada or bhalla? Then you will also relish Kanji Vada, which involves soaking crispy lentil fritters (like vada) in Kanji giving a good probiotic twist to vadas when they abosrb the tangy, sour flavour of Kanji.
• DIY fizzy probiotic drinks: get experimental by using Kanji with ginger, lemon peels, herbs like mint, basil etc, and a bit of sugar, to make your own fizzy drinks!

Kanji is incredibly versatile, and we are pretty sure many people will have other ways too consume it! Do drop in a message, if you have been using Kanji in any other way!

Like other fermented, probiotic foods and beverages, Pro Mojo's take on Kanji consumption is that it depends not only on the age group of the person but also on health goals or condition for which one is consuming it.

So the amount will vary if a healthy adult or a child or a person who is diabetic is consuming it.

Here's a quick reference visual guide for those short on time:

And for those who like to get more details 🙂

Healthy adults: 100–150 ml per day, enough to get probiotics and antioxidants without overwhelming your digestion.

Beginners to fermented drinks: start small - 30–50 ml - for the first 3–4 days, allowing your gut to adjust to probiotics and preventing bloating. Then increase it as per preference or can double it.

Diabetics: 50–100 ml per day, preferably with a meal, as beetroots and carrots have natural sugars — pairing with food helps slow sugar absorption.

People with IBS or sensitive gut: start small - 20–50 ml - initially, monitor your body’s reaction, as fermented foods can trigger symptoms if introduced too quickly.

With low blood pressure: small serving (50–100 ml) occasionally, and not daily, as beetroots may lower blood pressure further in some individuals.

Children (3+ years): generally a tangy, salty beverage is not kid's favourite 🙂 but 30–50 ml diluted with water should be good for those who like it's taste! Moreover, it helps to introduce then to fermented flavors and probiotics, in a slow manner.

Pregnant or lactating mothers: only after consulting a doctor, typically 50–100 ml.

Again, please consult your nutritionist or Doctor or look at your health goals when you consume Kanji and wish to determine 'how much should I drink everyday?'.

Also, follow the mantra - listen to your body - and adjust the amounts as your body tells you!

As mentioned, Kanji has numerous benefits, so it is best to consider the best time to consume Kanji on the basis of what is your health goal.

Short summary:

Kanji is most effective when consumed before meals or mid-morning, aligning with its natural benefits—digestive support, immunity boost, detox aid, and weight management. Regular intake, paired with meals or on an empty stomach, ensures you maximize its probiotic, antioxidant, and nutritional impact.

Detailed version follows 🙂

1. As an appetizer/digestive Aid

• The beauty of Kanji is, it aids both as an appetizer and a digestive aid. It can ease bloating, indigestion, and gas.
• So if you are looking to increase your digestive fire, the best time to consume it is before a meal—roughly 30 minutes prior—can prime your digestive system for better nutrient absorption and smoother digestion.
• Feeling heavy after a spicy or heavy meal? A small shot of Kanji (30-50ml), would be good to help ease digestion.

2. Immunity and detox support

• Rich in probiotics, vitamin C, antioxidants, and organic acids, Kanji helps balance gut microbiota—critical for immune function—while aiding detoxification via liver-supported processes.
• Best time: consuming it mid-morning or early afternoon, when metabolism is quite active is a good idea.

3. Liver health & detox

• Its organic acids (like lactic and acetic acid) and high antioxidant content help stimulate liver detox pathways and support overall vitality.
• Best time: early day, especially on an empty stomach, to aid natural detox rhythms.

4. Skin health & anti-ageing

• Abundant in anthocyanins and antioxidants from beets, Kanji helps fight oxidative stress and supports gut-skin health, giving a clearer complexion.
• Best time: with meals - as it helps buffer acidity while still delivering skin-supportive compounds.

5. Weight management

• Low in calories, high in fiber, and probiotic-rich, Kanji promotes satiety, slows sugar absorption, and supports balanced metabolism.
• Best time: with meals or mid-morning, as a filling, gut-friendly beverage that curbs unnecessary snacking and reduces sugar cravings.

Remember, each individual is different. So, what has worked for your friend or family member, for the same goal or reason; may not be the same for you. So try to experiment and play around with the rules!

Yes, absolutely! It is a safe, with no sugars, completely natural, fermented, probiotic beverage for every age group.

Generally a tangy, salty beverage is not kid's favourite 🙂 but you can follow a kid-friendly approach to offer it to them.

• Dilute & sweeten naturally
  • Mix 1–2 tbsp of Kanji with ½ cup water and a little fresh fruit juice (orange, apple, pomegranate or whatever your kid likes).
  • This balances tanginess with a mild sweetness without refined sugar.
  • Gradually reduce juice over time as they adapt to the taste.
• Serve chilled or as a popsicle
  • Golden rule: cold temperatures mute sourness!
  • Freeze diluted Kanji in popsicle molds with bits of fruit—turns it into a fun, probiotic-rich treat!
• Pair with familiar foods
  • Offer in a small shot glass alongside snacks kids like (paratha, chilla, idli).
  • Familiar food helps mask new flavours!

Please let us know if you have tried giving Kanji to your little ones, to make it appealing to them, and we will be happy to link it here or add it in the list!

Yes! Always store Pro Mojo's Kanji in the refrigerator (4–8 °C) to slow fermentation and prevent excessive sourness or gas build-up. Kindly do not freeze it!

As is true with any raw, unpasteurized, fermented product; if it is left outside, it will become more sour - so is the case with Pro Mojo's Kanji.

So kindly refrigerate your Kanji once you receive it from us (if not in cold conditions) or other organic/grocery stores where Pro Mojo's Kanji is available.

As Pro Mojo's Kanji is unpasteurised, raw; we recommend consuming it within 7 days to get similar taste as you got on day 1 of opening the bottle.

Make sure the cap is closed tightly and don't take a sip directly from the bottle, instead pour out the required quantity in a glass.

Gently invert or swirl (don’t shake vigorously) to mix the sediment without causing excessive fizz.

Remember, Kanji has sedimentation at the bottom of the ingredients (like turmeric, mustard seeds) and the live culture. The more rigorously you shake it, the more stronger the taste of these ingredients will be!

Because Kanji is naturally fermented, small amounts of carbon dioxide may continue to develop during storage. A gentle fizz is completely normal and a sign of active natural fermentation.

It’s normal—it’s made of beetroot/carrot/cucumber particles besides turmeric, mustard seeds and beneficial cultures. Just swirl before pouring!

Because we naturally ferment every batch using fresh vegetables, slight variations in colour, tanginess and flavour are completely normal. These natural differences reflect authentic fermentation rather than artificial standardisation.

Think of cabbage as a plain notebook. When you let it sit in salty water with time, nature writes a new story in it. The bacteria naturally present on cabbage leaves (called lactic acid bacteria) start munching on its sugars and create a tangy, sour taste. This process is called fermentation.

Just like milk becomes curd or yogurt with good bacteria, cabbage becomes Sauerkraut - literally translating as sour cabbage in German.

It has been consumed for centuries as a way to preserve cabbage and for its probiotic benefits due to live beneficial bacteria. This culinary masterpiece involves dicing cabbage, sprinkling it with salt, and letting it work its fermenting magic. Thanks to some friendly bacteria, the cabbage transforms into tangy sauerkraut. It’s like a delicious science experiment on your plate!

Sauerkraut is simply cabbage’s second life—a crunchy, tangy, probiotic-packed friend for your gut, much like curd/yogurt but in vegetable form.

Pro Mojo's Sauerkraut is made by naturally fermenting fresh cabbage with salt using traditional lacto-fermentation. Over several days, naturally occurring beneficial bacteria convert the cabbage's natural sugars into lactic acid, giving Sauerkraut its characteristic tangy flavour while helping preserve it naturally.

No vinegar is added during the fermentation process. The result is a raw, living fermented food rich in natural flavour and live cultures.

Our Sauerkraut is traditionally fermented in small batches using fresh cabbage, salt and time—nothing else. We don't use vinegar to create instant sourness, nor do we add preservatives or artificial flavours.

Because it is a raw, living fermented food, every batch develops its flavour naturally. Small variations in taste, texture and acidity are expected and are part of authentic fermentation.

Your gut is like a crowded city, full of tiny citizens (microbes). Some are helpful, some are not-so-helpful. Eating Sauerkraut adds more “good citizens” to the city, which can keep things peaceful and balanced.

The probiotics in Sauerkraut help in improving digestion, enhancing immunity, and nutrient absorption.

Start small, like planting seeds in a garden. Begin with a spoonful a day so your gut “city” can get used to new citizens. Gradually increase to a few tablespoons. Too much too fast may cause gas and bloating.

If you're new to fermented foods, begin with around one tablespoon a day and gradually increase the quantity over a week or two based on your comfort and digestive response.

There's no single "best" time to eat Sauerkraut. Many people enjoy it alongside meals, where its tangy flavour complements a variety of foods and its natural fermentation fits easily into a balanced diet.

Keep refrigerated at 4-8° C, submerged in its salty juice (brine). Always use a clean, dry spoon when serving.

Yes. Pro Mojo's Sauerkraut is a living fermented food. It contains naturally occurring live cultures that remain active when refrigerated, although fermentation slows considerably at lower temperatures.

Because it is alive, you may notice slight changes in flavour, acidity or texture over time. These natural changes are expected and are one of the characteristics of traditionally fermented foods.

Yes, mostly. It’s safe for children, adults, and elderly- but in small amounts. It's actually a good way to help kids introduce to salads.

Like spicy pickles - good in moderation, but not for everyone.

Note: People with high blood pressure (because of salt) or histamine intolerance should check with a doctor.

Here's a quick reference summary of Sauerkraut, when and how to consume it.

Yes. Sauerkraut can be enjoyed both raw and cooked.

If your goal is to enjoy its live cultures, we recommend eating it raw or adding it to food after cooking. Heating Sauerkraut for extended periods can reduce the number of live cultures, although it still retains its flavour, fibre and many nutrients.

Sauerkraut is incredibly versatile. Enjoy it with salads, sandwiches, wraps, grain bowls, eggs, grilled vegetables, rice dishes or as a side with your favourite meals. Its tangy flavour pairs particularly well with rich or savoury foods and can brighten everyday dishes with very little effort.