Gherkins sweet and sour "Wienerart" 580 ml. - Staud's
Hot peppers 228 ml. - Staud's
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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.
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.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.
