This is a wild fermentation of farmers market organic purple cabbages and fresh turmeric. By fermenting the turmeric the curcumin becomes greatly more bio-available by breaking down it’s cell walls. We allow them to ferment in gallon glass jars for three weeks at room temperature. The brine is seasoned with Japanese dulse, lightly toasted caraway seeds and theninfused with trace amounts of dead sea ormus and colloidial silver to mineralize the mixture and set it’s intention. One tablespoon each day ot this amazing probiotic kraut will fill your pancreas and stomach with millions of lactobacillus microorganism, some of the healthiest
enzymes on Earth!