Sauerkraut has undergone considerable changes over the years, amounting almost to a revolution, as it is about to gain its independence. It seemed to be permanently associated with delicatessen products and hot-dog, as it had been forgotten that sauerkraut started out as a vegetable side dish! And what a vegetable: balanced from a nutritional point a view, crunchy, tasty and lending itself to a multitude of original uses. The king of vegetables. Sauerkraut is a vegetable for all seasons. That doesn't mean that it is the same from one part of the year to another: it is at the start of the season, at hte end of August/beginning of September that it is at its sweetest. This is known as CHOUCROUTE NOUVELLE (New Sauerkraut). The flavour of sauerkraut is at its most subtle when prepared raw in a salad.

Raw sauerkraut is in fact nothing more than grated cabbage that has been salted and changed (in its appearance, flavour and even its nutritional characteristics), by means of natural lactic fermentation. This type of fermentation is undoubtedly the most common, as it is also used in bread, preserving olives, curing, etc. As it name suggests, it features the formation of lactic acid in the sauerkraut, from the glucose that comes form carbohydrates in the cabbage.

Our raw sauerkraut comes in plastic bulks of various sizes :
33 lbs	22 lbs	11 lbs	2.2 lbs