Bei der Fermentierung wird der natürliche Gärungsprozess in Gang gesetzt. Mikroorganismen wie Bakterien, Pilze und Hefen vermehren sich. Die Struktur des geraspelten oder in kleine Stücke geschnittenen Gemüses wird innerhalb weniger Tage aufgelöst, der eigene Saft tritt aus und vermischt sich mit dem Salz.
Mit unverfälschten traditionellen Methoden hergestellte Gemüse sorgt dafür, dass das Verdauungssystem ordnungsgemäß funktioniert und die Leber geschützt wird.
Das Verzehr von eingelegtem kann das Immunstystem stärken und deshalb ist es empfehlenswert es im Winter zu verzehren.
Es ist reich an Vitamin A, C und K.
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