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The Sauerkraut
Cabbage
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The
cultivation of the cabbage
The
different types of sauerkraut cabbage grown today originate
from the BRASSICA OLERACEA.
The sauerkraut cabbage is a large, firm and round cabbage
with a white head.
Its cultivation begins with the preparation of the soil
which requires a lot of care (ploughing in autumn and
work again in spring).
In spring, the sauerkraut cabbage seeds are planted
in the nursery. The resulting plants are then mechanically
bedded out two months later. There are important developments
taking place in this field at the moment, and some of
the bigger planters have already adopted the system
of automatic planting into mini clods of land for a
third of their plants, the other two thirds still being
planted as before, in the nurseries. |
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The
cabbages are harvested between mid July and the end
of November :
- By hand :
the cabbage is cut at the base of the round head
with the aid of a long bladed knife. The surrounding
leaves are then removed.
- By machine:
the cabbage is torn out of the ground, the base
is cut and then the outer leaves are removed via
an endless spiral system.
This type of harvesting is valid for certain types
of cabbage which are consistently ripe.
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All
our Sauerkrauts are Sauerkrauts of Alsace
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Worried
of assuring a quality perms of its products,
In compliance with the statutory requirements and with
those of his customers, the Sauerkraut company of the
Rhine made a commitment since March, 1998 in an approach
of following Quality assurance: |
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The
HACCP method (A preliminary method for calculating
risk) in order to ensure the sanitary quality of the
products. |
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products are also monitored throughout the fabrication
process. |
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An internal laboratory
realizes, in association with an external laboratory
of controls, microbiological analyses on products "
raw and cooked sauerkrauts " and physico-chemical
analyses. |
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addition to this there is also an external hydrology
laboratory which carries out tests on the drinking viability
of the water used for the cooking and the pasteurisation
of the sauerkraut. |
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Route
de Daubensand - 67230 Obenheim
Tel: 03 88 98 31 05 - Fax: 03 88 98 36 18
E-mail : roger.karst@evc.net
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