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Biotta Sauerkraut Juice

Biotta Sauerkraut Juice -- 16.9 fl oz

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Biotta Sauerkraut Juice -- 16.9 fl oz

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Nutrition Facts
Serving Size: 1 fl oz (240 mL)
Servings per Container: About 2
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium780 mg33%
Total Carbohydrate3 g1%
   Sugars2 g
Protein2 g
Vitamin C70%
Not a significant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fiber, vitamin A and iron.
Other Ingredients: Sauerkraut juice (from fermented white cabbage), sea salt.

Biotta Sauerkraut Juice Description

  • For Your Digestion
  • 100% Juice from White Cabbage
  • Gluten Free
  • Vegan

Premium quality juices rich with natural minerals & vitamins to promote good health. Never from concentrate.


Serving Suggestion/Storage: Shake well. Refrigerate after opening. For best quality and freshness, use within 7 days of opening.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Biotta Sauerkraut Juice -- 16.9 fl oz 5 5 2 2
I am addicted to this juice! First, there are far too few vegetable juices on the market. Not everyone likes fruit juice, or the trunkload of sugar that accompanies it. Biotta is one of the few companies that makes vegetable juice, and Vitacost is one of the only places to buy it. The only place to get this in my town charges twice what Vitacost charges. Second, I LOVE this particular juice! I find it tasty, succulent even. It is thirst-quenching, and very good for digestion. Great product! August 21, 2012
Delicious! I wish this was less expensive! The bottle is smaller than I expected. It seems small for the price. I would drink three or four of these every day if I could afford it. I am going to work on making my own sauerkraut soon, waiting for the equipment to arrive. Maybe I will be able to simulate the recipe for this... I remember getting tiny cans of Franks kraut juice when I was a teenager, how overly salty they were and how they stunk to high heaven. This is milder but still punchy enough to be delicious. April 27, 2012
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