SAUERKRAUT

Made with cabbages grown in our fields at Masi di Cavalese in the Fiemme Valley (Trentino-Alto Adige). We add only a small amount of salt to the grated cabbage to start the fermentation process, following an ancient recipe handed down from the Fiemme Valley.

They can be eaten raw, accompanied by vegetables, cereals, legumes or cooked in a pan with cumin.

Not only delicious! Sauerkraut is also a great ally for digestive health: thanks to its high probiotic content, it strengthens the intestinal flora.

We grow cabbages to make thesauerkrautIn our community garden, rich in biodiversity, in Masi di Cavalese in Val di Fiemme (Trentino-Alto Adige), we grow using organic and regenerative farming methods to protect the soil from exploitation and erosion. We avoid the use of pesticides, herbicides, and chemical fertilizers; we prefer to use our hands and small hand tools to preserve and pass on the precious artisanal agricultural practices passed down from our grandparents.