Finely chopped white sauerkraut to be used as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages etc. Also an excellent product a health point of view.
List of ingredients:
White cabbage, white wine, salt, antioxidant: ascorbic acid.
The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.
Saured cabbager grown in Val di Sangro, pasteurised in bain-marie according to our ancient customs.
Gherkins sweet and sour 314 ml. - Staud's