The product is handmade according to a traditional recipe. Fresh white cabbage is shredded into thin strips and subjected to natural fermentation. Sauerkraut contains beneficial lactobacilli, yeast and other microorganisms that participate in fermentation, which together create a probiotic effect that improves the intestinal microflora and immunity. These bacteria convert sugar into lactic acid, which preserves the cabbage and gives it a characteristic taste. The product is also rich in fiber, vitamins (C, K, group B) and minerals (potassium, iron, magnesium), which supports immunity and digestion.