At Kramer, we believe in good, honest food. That’s why we source our cabbages straight from the fields of the finest farmers in the Netherlands. This is how we create the tastiest sauerkraut and Kimchi. We carefully manage the process from shredding to fermentation, all in our own factory in Langedijk. Fermentation happens naturally, in a special airtight container. And by following this safe, natural process, there’s no need to add any preservatives. Just a little extra salt!
That way, you know exactly what’s on your plate.
It’s not for no reason that sauerkraut is known as a superfood. One pack alone contains millions of live bio-cultures and good bacteria. Each gram of our sauerkraut or kimchi is packed with iron, along with vitamins C, K2, and B6. What a perfect source of vitamins for your immune system and digestive functions. It’s also known to help support a clear complexion. What more reason do you need to put Sauerkraut or Kimchi on the menu tonight?
The soil in Holland is perfectly suited for growing our cabbages. The water-rich clay soil is where they truly feel at home.
From autumn onwards, our cabbages arrive at our factory. That’s when we remove the outer leaves and the core, and then shred the cabbage into fine strips.
In just 3-8 months our cabbage plants grow into full size cabbage heads.
Some of them can reach up to 10kg in weight!
After the cabbage has been cut, it’s placed into a special airtight container with 1.5% salt. It then takes around three weeks to fully ferment through its own natural process.
Once the fermentation process is complete, our tasty and nutritious sauerkraut and kimchi is ready. We make sure to package it airtight so that the product arrives at the stores as fresh as possible.
The soil in Holland is perfectly suited for growing our cabbages. The water-rich clay soil is where they truly feel at home.
In just 3-8 months our cabbage plants grow into full size cabbage heads.
Some of them can reach up to 10kg in weight!
From autumn onwards, our cabbages arrive at our factory. That’s when we remove the outer leaves and the core, and then shred the cabbage into fine strips.
After the cabbage has been cut, it’s placed into a special airtight container with 1.5% salt. It then takes around three weeks to fully ferment through its own natural process.
Once the fermentation process is complete, our tasty and nutritious sauerkraut and kimchi is ready. We make sure to package it airtight so that the product arrives at the stores as fresh as possible.
