Artisan product 100% Natural, without preservatives and colourings Saured cabbager grown in Val di Sangro, pasteurised in bain-marie according to our ancient customs. Ingredients red cabbage, wine vinegar (contains sulphites), salt, sugar. How to preserve the product Store away light and heat sources. After opening store in the fridge at +4° and consume within 4 days.
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.
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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.
Cabbage with apple 580 ml. - Staud's
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.
