How can products which are still originally sealed get a little moldy?
Sometimes slight damage to the lid, which is not visible, happens during transport. Then the protective vacuum is lost due to air penetration in the jar. This results in either a slow fermentation or in the development of light mold on the surface. These transport damages take place outside Staud´s facilities and, despite our strictest quality control standards, cannot be avoided. In this case, complaints should be directed to the store where the product was bought.
