Organic Vegetable Juice
Our Traditional Vegetable juice in organic quality - partially lactic fermented
For our Traditional Vegetable juice, we use carefully selected vegetables that are processed fresh from the harvest into a high-quality juice, adjusted with fine spices and bottled at Rabenhorst. In doing so, we fall back on our special recipe, which we have been using for many years to produce our pure juice.
Try the fine Traditional Vegetable juice from Rabenhorst, produced to high quality standards with over 100 years of knowledge about the craft of juice production.
Nutritional values of our Vegetable Juice
| Energy: | 77KJ (18kcal) |
|---|---|
| Fat: | < 0,5g |
| of which saturates: | < 0,1g |
| Carbohydrate: | 3,0g |
| of which sugars: | 3,0g |
| Fibre: | 0,8g |
| Protein: | 0,7g |
| Salt: | 0,75g |
Ingredients:
Ingredients: Juice from organic tomatoes, organic carrots*, organic beetroot*, organic cucumbers*, organic CELERY*, organic pickled cabbage* (organic white cabbage, sea salt), organic onion, sea salt, organic parsley, organic basil, organic lovage, organic dill, organic lemon (*lacto-fermented)
Content:
Without added sugar. Vegetable juices naturally contain sugar from the vegetables they are made from.
How to enjoy our Traditional Vegetable Juice
Our Vegetable juice is wonderfully suitable for consumption at any time of day - whether for breakfast for a good start to the day or as a low-calorie snack, to refine savoury sauces or as an ingredient in smoothies. The Vegetable juice is also great as a warming soup. For this, heat the pure juice slowly while stirring - do not boil!
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.
Shake the bottle before opening. Once opened, the juice should be kept sealed in the refrigerator and used within 5 days. We recommend a balanced and varied diet and a healthy lifestyle.
What makes our organic vegetable juice special?
The ingredients for the traditional recipe are a colourful selection of freshly harvested vegetables, refined with selected spices such as sea salt, organic parsley, organic basil and organic lovage. Some vegetables are lactic fermented. The gentle process of lactic acid fermentation ensures a fermentation process that supports the formation of lactic acid bacteria. In this way, a high-quality vegetable juice of the best quality is produced according to a traditional recipe.
Frequently asked questions
How is lactic acid fermentation done?
Lactic acid fermentation is a popular process to make vegetables last longer. A wide variety of vegetables can be used - in our example we will illustrate the process using white cabbage: fresh white cabbage from organic cultivation is de-stemmed, de-leafed and cut into fine strips. The cut white cabbage is then refined with about one percent sea salt, placed in an airtight container and weighed down. The salt causes the plant cells to burst open, so that the cell juice escapes - the natural lactic acid fermentation begins. When the desired taste is achieved, the fermentation is stopped. The resulting sauerkraut is pressed to produce a delicious juice of the best quality.
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. The partially lactic fermented vegetable juice from Rabenhorst is completely vegan and can also be consumed by vegans without hesitation.
