Organic sauerkraut

Sauerkraut is produced from large cabbages, weighing about 5-7kg, transplanted to high altitudes during the summer to allow them to grow and thicken their leaves. After harvesting, the cabbages are salted for a period of about 60 days. After this period, during which fermentation takes place, the sauerkraut is then pasteurized and placed in jars or tins.

Crisp, sweet and aromatic, Trentino sauerkraut can be eaten raw, with extra virgin olive oil, salt and vinegar, cooked as a side dish or to accompany minestrone or polenta.