At Kramer, we love good and honest food. That’s why our cabbage comes straight from the best North Holland fields. To then turn it into the tastiest sauerkraut, this cabbage is shredded and fermented in our own factory in Langedijk. That fermentation happens in the traditional way in a special sauerkraut pit, and is an entirely natural process. For a good and safe fermentation, we add salt. That’s how we make our trusted sauerkraut the traditional, artisanal way!
Crisp, spicy, tangy and bursting with flavour. Kimchi is a traditional Korean speciality made from fermented vegetables. Our organic Kramer Kimchi combines Chinese cabbage, carrot and other vegetables with chilli, cayenne pepper and ginger. The vegetables are naturally fermented, allowing lactic acid bacteria to create kimchi’s characteristic fresh, slightly sour flavour. Because our kimchi is unpasteurised, the live lactic acid bacteria are preserved. The result is a crisp, spicy kimchi with a rich umami flavour that goes with just about anything. Full of flavour and full of live cultures.
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.
