Organic vegetable juice B-Active

Pure lactic fermented vegetable juice from beetroot, carrots, celery, potatoes and radish

Vegetable juice in organic quality

We use only carefully selected, freshly harvested vegetables for our B-Active vegetable juice. This is processed according to a traditional recipe into a top-quality juice and gently bottled in our in-house production.

Nutritional values of our vegetable juice

DLG Gold 2022
Flasche B-Aktiv milchsauer vergorener Saft von Rabenhorst Flasche B-Aktiv milchsauer vergorener Saft von Rabenhorst
DLG Gold 2022
Average values per 100ml
Energy: 162KJ (39kcal)
Fat: < 0,5g
of which saturates: < 0,1g
Carbohydrate: 8,3g
of which sugars: 8,3g
Fibre: < 0,5g
Protein: 0,9g
Salt: 0,25g


Juice from organic beetroot*, organic carrots*, organic CELERY*, organic potatoes*, organic radish* (*fermented with lactic acid)


* % of the nutrient reference value

Without added sugar. Vegetable juices naturally contain sugar from the vegetables they are made from.

How to enjoy our organic vegetable juice

The German Nutrition Society (DGE) recommends including 5 portions of fruit and vegetables in the daily diet. A glass of juice can occasionally replace one portion per day.
Our B-Active is suitable for consumption at any time of the day. It is a good addition to breakfast, but is also suitable as a tasty snack in the form of a warming soup. To make it, heat the juice slowly while stirring - do not boil!

Shake the bottle before opening. Once opened, the juice should be kept sealed in the refrigerator and used within 5 days. We also recommend a balanced and varied diet and a healthy lifestyle.

What characterises our B-Active juice?

Our delicious vegetable juice consists of 100 % organic pure juice. As ingredients for the juice, we use only carefully selected vegetables that are processed fresh from the harvest. The gentle process of lactic acid fermentation ensures a fermentation process that supports the formation of lactic acid.


Frequently asked questions

What is lactic acid fermentation?

Lactic acid fermentation is a popular process to make vegetables last longer. A wide variety of vegetables can be used in this process. They are first chopped, then covered with brine and packed in an airtight container. The salt causes the plant cells to burst open, so that the cell sap escapes. The carbohydrates contained in the vegetables are converted into lactic acid and carbon dioxide by lactic acid bacteria. This prevents the undesired growth of bacteria and makes the vegetables last longer.

Which vegetables are suitable for lactic acid fermentation?

The best-known vegetable in Germany is white cabbage, from which sauerkraut can be made. But cauliflower, broccoli, beetroot, carrots, beans, onions, cucumbers, savoy cabbage, kohlrabi, celery, radishes and red cabbage are also ideal. Leafy vegetables, on the other hand, are not suitable for pickling.

Is lactic fermented vegetable juice vegan?

Lactic acid was first detected in milk, hence the name. However, the process can take place in animal products as well as in plant-based raw materials. Lactic acid is produced when food is fermented by lactic acid bacteria. Therefore, the lactic fermented vegetable juice from Rabenhorst is vegan and can be consumed by vegans without hesitation.

Rabenhorst products you might be interested in:

Traditional Vegetable Juice

High-quality vegetable juice made from various vegetables


High-quality carrot juice rounded off with lemon juice