At Kramer, even after five generations, we’re still passionately in love with sauerkraut. And we can’t wait to share that enthusiasm with you. After all, shouldn’t sauerkraut be a part of everyone’s diet.
Yes, that’s right! Cabbage can grow incredibly fast. In fact, a small plant can grow into a cabbage weighing up to 10 kg in just a few months. That’s why growing cabbage is so efficient. And that’s a good thing, because The Netherlands and its neighboring countries need quite a lot of it to serve up their favourite dishes.
Discover the passion and craftsmanship behind how our sauerkraut is made? Then watch this video! In this video, we take you behind the scenes to show you how our family company has grown in both quality and strength, dating all the way back from 1890.
Because our cabbage never grows too far away, it means that we can efficiently harvest and use the cabbages in the most qualitative form.
The Sauerkraut is of great quality and not only that: the fermentation process happens within its own natural process. The cabbage is shredded and is put into a special container for a minimum of 3 weeks to ferment at its own pace. This ensures that the sauerkraut keeps its natural ingredients and contains the vitamins that we can all benefit from.
Not only tasty but in one packet of sauerkraut there are millions of live bacteria which can also be good for you. Did you know that over 50 % of the sauerkraut produced in the Netherlands is organic? So it’s not only for you, but also good for the environment.
About the history of sauerkraut we will need to take you back in time. Because it isn’t a typical product from the Netherlands…, oh no, it was originally a discovery from the the Mongolean people. So the Mongolian population found it difficult to carry all the cabbage while riding their horses. That is why they decided to shred it, so they could carry it in their saddle bags. After just a few weeks, they noticed that the shredded cabbage started to smell and taste quite sour, and they realized that the cabbage had begun its own fermentation process due to the sweat from the horse, and the time it took to transport it. After a few weeks, it turned out that the shredded cabbage had formed a sour taste which actually tasted really good! And that is how it became a success. Don’t worry… we now leave out the horse sweat, and have found a way to replicate process to achieve just the same results.
