The
secrets of new sauerkraut
There
was an entire years wait before it could happen !
365 days
of imagining it sweet and crunchy like it should be.
Golden and slightly sour to the taste, it is just as
delicious raw or cooked. And then finally it arrives.
Ready to melt in your mouth awakening your wildest fantasies.
But even before the first mouthful is complete, one
is already inundated by a wave of questions. Where does
this wonder come from? What makes it so crunchy yet
so different?
Let it be said once and for all: It is around the 14
July that the so-called "premature" cabbages are harvested.
What sets them apart from the others is the fact that
they have taken 90 days to grow instead of the usual
120 to 150 days normally required.
The sun and surrounding heat do the rest allowing them
to ferment during the 15 days following their harvest
and their storage in vats. |
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Filled to
the brim with summer flavours, these cabbages cut
into fine strips, salted and placed into fermentation
vats give rise to a sauerkraut which is sweet , tender
and slightly sour:
The
New Sauerkraut!
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