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  • Sauerkraut - German fermented cabbage

Sauerkraut - German fermented cabbage

Sauerkraut is fermented cabbage with a tangy flavour. White cabbage is shredded, salted and left to ferment naturally using lactic acid bacteria. The process takes several weeks.

It is an essential side dish for pork, sausages and pork knuckle. Fermentation preserves the cabbage and increases its vitamin C content and beneficial probiotics for digestion.

Sauerkraut - German fermented cabbage
  • Created by natural lactic fermentation without vinegar
  • The fermentation process takes 3 to 6 weeks
  • A rich source of vitamin C and probiotics
  • Germans consume an average of 1.5 kg of sauerkraut per person per year
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Sauerkraut recipes

Bratwurst with Sauerkraut

Bratwurst with Sauerkraut

Fruity40min0
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