Sauerkraut is produced from white cabbage, Brassica oleracea var. capitata, through lactic acid fermentation. Finely shredded cabbage is mixed with salt, initiating a natural fermentation process that suppresses unwanted micro organisms.
The final product is fresh, tangy, crisp and rich in umami. High quality sauerkraut maintains a firm texture and develops a complex, savoury flavour profile.
Suppliers website| Environmental & biodiversity impact | The cabbage is locally grown on North Holland clay soil and processed in Langedijk, minimising transport. The natural fermentation process requires no preservatives. |
| Animal welfare | Although no livestock is kept, sustainable cabbage cultivation contributes to a healthy ecosystem that supports insects and birds. |
| Social impact | GKZ is a family business built on five generations of craftsmanship. Alongside preserving traditional methods, they deliver healthy, natural products that contribute to public health. |
| Certifications | GlobalG.A.P. SKAL Organic PlanetProof |
| Summary of why selected | We choose GKZ for their artisanal fermentation process, local production and high nutritional value. Their sauerkraut is pure, traditional and free from additives, perfectly aligning with our quality and sustainability vision. |
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