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Cortido Mediterranean Sauerkraut RAW! (820g)

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Cortido Mediterranean Sauerkraut RAW! (820g) is available for purchase in increments of 1
*820g jars currently unavailable - 420g jars are the same price* Raw, unpasteurized, fermented sauerkraut has a lovely spice and herb flavour. It has a wonderful blend of carrots, onions, garlic, sweet peppers, oregano, chili flakes, cabbage and himalayan salt.

Availability: In stock


*820g jars currently unavailable - 420g jars are the same price* Raw, unpasteurized, fermented sauerkraut has a lovely spice and herb flavour. It has a wonderful blend of carrots, onions, garlic, sweet peppers, oregano, chili flakes, cabbage and himalayan salt.

*Please note: While we naturally make every effort to ensure that products arrive with you in the best condition, the cultured vegetable range occasionally leak. We tape around the lid, protect the glass jar with bubble wrap and put this into a sealed bag. Any leaks do not affect the product in any way, the fermentaion builds pressure in the jar that forces some liquid out. Simply wipe off. We do not replace any products that have leaked (as there's nothing wrong with them!), or any other products in your order in the rare occasion that liquid finds its way out of its sealed packaging and onto them.*

The recommended storage for all our ferments is refrigeration. This slows down the on-going fermentation and should last in the fridge for over 1 month (between 3 - 6 months or more if stored correctly) for freshly unpacked sauerkrauts and 2 weeks for the antipasti’s. Once opened, please consume within 2 weeks. The sauerkraut ferments should last a while if you keep the vegetables submerged in the kraut liquid. If you have no liquid in the jar then make up a solution of salt and mineral water and add it to the ferment just so that it covers the vegetables. The saline solution must be according to taste so as salty or not salty as you like. Sauerkrauts that are past the lactic acid developement stage and are no longer fermenting will perish alot quicker than newly unpacked krauts that are still fermenting. These require submerging in their liquid at all times till consumed, we advise you to consume in 3-7 days once opened. 

No extra ingredients are added and everything is completely raw and unpasteurized.

It is with regret that we are unable to share with you more information about this product. Various EU legislation forbids us (and all other food business operators) from claiming that these products can offer any possible health benefits. Many of our customers already know about these foods, and come back to us time and time again for their favourite items. We ask customers new and old to do your own research, and to trust Raw Living to provide you and your nearest and dearest with the best quality products at the lowest prices. Thank you for your understanding.

It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines (today’s unpasteurized sauerkraut). This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.

The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.

A partial list of lacto-fermented vegetables from around the world is sufficient to prove the universality of this practice. In Europe the principle lacto-fermented food is sauerkraut. Described in Roman texts, it was prized for both for its delicious taste as well as its medicinal properties. Cucumbers, beets and turnips are also traditional foods for lacto-fermentation. Less well known are ancient recipes for pickled herbs, sorrel leaves and grape leaves. In Russia and Poland one finds pickled green tomatoes, peppers and lettuces. Lacto-fermented foods form part of Asian cuisines as well. The peoples of Japan, China and Korea make pickled preparations of cabbage, turnip, eggplant, cucumber, onion, squash and carrot. Korean kimchi, for example, is a lacto-fermented condiment of cabbage with other vegetables and seasonings that is eaten on a daily basis and no Japanese meal is complete without a portion of pickled vegetable. American tradition includes many types of relishes–corn relish, cucumber relish, watermelon rind–all of which were no doubt originally lacto-fermented products. The pickling of fruit is less well known but, nevertheless, found in many traditional cultures. The Japanese prize pickled umeboshi plums, and the peoples of India traditionally fermented fruit with spices to make chutneys.

Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt and herbs or spices and then pounded briefly to release juices. They are then pressed into an air tight container. Salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. During the first few days of fermentation, the vegetables are kept at room temperature; afterwards, they must be placed in a cool, dark place for long-term preservation.

It is important to use the best quality organic vegetables, sea salt and filtered or pure water for lacto-fermentation. Lactobacilli need plenty of nutrients to do their work; and, if the vegetables are deficient, the process of fermentation will not proceed. Likewise if your salt or water contains impurities, the quality of the final product will be jeopardized.

Lacto-fermentation is an artisanal craft that does not lend itself to industrialization. Results are not always predictable. For this reason, when the pickling process became industrialized, many changes were made that rendered the final product more uniform and more saleable but not necessarily more nutritious. Chief among these was the use of vinegar for the brine, resulting in a product that is more acidic and not necessarily beneficial when eaten in large quantities; and of subjecting the final product to pasteurization, thereby effectively killing all the lactic-acid-producing bacteria and robbing consumers of their beneficial effect on the digestion.

Some lacto-fermented products may get bubbly, particularly the chutneys. This is natural and no cause for concern. And do not be dismayed if little spots of white foam appear at the top of the pickling liquid. They are completely harmless and can be lifted off with a spoon. The occasional batch that goes bad presents no danger–the smell will be so awful that nothing could persuade you to eat it. The sign of successful lacto-fermentation is that the vegetables and fruits remained preserved over several weeks or months of cold storage.

Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments. They go beautifully with meats and fish of all sorts, as well as with pulses and grains. They are easy to prepare, and they confer health benefits that cannot be underestimated.

Copyright: From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD. © 1999. All Rights Reserved.

* Free delivery to most of the UK for all orders over £150 (net of vat) *

UK Mainland

upto 750g Royal Mail £2.95
750g to 25Kg Next day £4.95
Orders over £150 Next day Free

Highlands & Islands

Postcodes beginning with: AB, BT, DD, DG, EH, FK, G, HS, IM, IV, KA 27-28, KW, KY, ML, PA 20-49, PA 60-78, PH 17-26, PH 30-44, PH 49-50, TD, TR 21-25, ZE
upto 750g Royal Mail £2.95
750g to 25Kg ParcelForce £13.50
Orders over £150 FedEx next day Free

Europe and rest of the world

All of Europe upto 2Kg (1.8kg plus packaging*) Royal Mail Europe 3-5 days £4.00 per 500g
Rest of the world upto 2Kg Royal Mail International £8.00 per 500g
2Kg-10Kg Jersey & Guernsey Parcelforce £13.50
2Kg-25Kg Benelux, France, Germany, Ireland (Republic of), N. Ireland UPS £9.95
2Kg-25Kg Austria, Denmark, Italy, Portugal, Spain, Greece, Czech Rep, Estonia, Finland, Hungary, Latvia, Lithuania, Poland, Slovakia, Slovenia, Sweden UPS £12.95
2Kg-25Kg Norway, Switzerland UPS £22.95
2Kg-5Kg - United states, Canada UPS £40.00
5Kg-10Kg - United states, Canada UPS £50.00

Royal Mail 48 hour details

  • This service is 48hr including delivery on Saturdays.
  • Online tracking.
  • Delivery may be possible within 24hrs but is not guaranteed.
  • Mainland UK only.

FedEx Details

  • This is a 'next day' service with Federal Express. NOTE: This is a standard service - you do NOT pay extra for this and next day is not guaranteed.
  • While the vast majority of orders placed before midday are dispatched the same day, this is not guaranteed. Please note there is no Saturday delivery.
  • Please note: At exceptionally busy periods it might not be possible to deliver your order the next day.

UPS Details

  • This is a 'next day' service with UPS. This is a standard service - you do NOT pay extra for this and next day is not guaranteed.
  • While the vast majority of orders placed before midday are dispatched the same day, this is not guaranteed. Please note there is no Saturday delivery.
  • Please note: At exceptionally busy periods it might not be possible to deliver your order the next day.

For orders over 25kg, please call +44 (0)1243 523335, or email for discounted prices and for carriage rates.

If you do not see your destination country listed, please email, or call +44 (0)1243 523335 and we will look at the best rate for the weight and value of your order.

Some countries will not allow the import of certain products. It is the responsibility of the customer to establish what their country rules and regulations are. Raw Living cannot be held responsible for orders delayed or returned by customs. If a package is returned by customs we will be charged, and this cost, together with the original carriage cost and a 10% handling fee will be deducted from any refund requested.

Please note that we periodically review carriage rates and they are subject to slight changes. We do not seek to make profit from carriage and in many cases they are heavily discounted.

*packaging is approx 50g on small orders up to 200g on larger orders. so for example, if you purchased 1.81kg of goods, this would be dispatched by courier and the carriage charge would be for 2kg

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