Biona Organic Golden Turmeric Sauerkraut 350G

€3.70

Code BINM521

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Product Information

• Spicy and sour flavour
• Turmeric is a potent anti-inflammatory and antioxidant
• Ginger aids digestion, can help reduce nausea and supports the immune system
• Sauerkraut is a great source of probiotics and vitamin K2
• Organic
• Vegan
• Versatile, can be paired with a variety of dishes
• Recyclable glass packaging

Ingredients & Nutritional Information

White cabbage** (41%), water, sauerkraut juice** (23%), ginger juice*(5%), spirit vinegar*, sea salt, turmeric** (<1%).  (Pasteurised) **= Demeter

* = Certified Organic Ingredients

Typical Values	Per 100g
Energy	63kJ/15kcal
Fat	0.1g
of which saturates	0.0g
of which Mono-unsaturates
of which Polyunsaturates
of which Alpha Linolenic Acid
of which Linoeic Acid
Carbohydrates	1.8g
of which sugars	0.5g
Fibre	2.0g
Proteins	0.7g
Cholesterol
Salt	1.68g

How to Use Product

Add to salads, burgers, grilled vegetables and more. Once opened, keep refrigirated and consume within 7 days.

Vegan Reuben Sandwich Recipe by Biona

Ingredients:

• For the Russian Dressing:
• 115g vegan mayonnaise
• 1 tablespoon Biona Organic Hot Pepper Sauce
• 1 teaspoon Biona Organic Worcester sauce
• 1 tablespoon finely chopped Biona Organic Gherkins
• 1 teaspoon sweet paprika

For the Mushrooms:

• 150g mixed mushrooms
• 1 garlic clove, finely chopped
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• Pinch sea salt
• 1 tablespoon olive oil,  to fry

For the sandwich:

• 6 slices Biona Organic Chia and Flaxseed Rye Bread?
• Vegan butter
• 3 slices vegan cheese
• Biona Organic Golden Turmeric Sauerkraut
• Fresh dill
• 3 Biona Organic Gherkins, sliced

Instructions:

• To make the Russian dressing, combine all ingredients in a bowl and stir to combine. 
• Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds. 
• Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.
• To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Grill until lightly toasted.
• Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice now then add the sauerkraut, slices of the gherkin and fresh dill. 
• Place the second slice of bread on top (buttered side out) and return the sandwich to the pan and lightly grill until warmed through. Serve immediately.

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

The information provided across our website is not a substitute for medical advice or diagnosis. Please make sure to always consult your primary healthcare provider before starting any new supplement or product. Specially if you are taking any medication, are pregnant or breastfeeding.

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