Guaranteed quality
We maintain long-standing, close partnerships with our farmers, some are already in the 3rd generation.
Our Sauerkraut
At a glance
About Sauerkraut
Our present-day sauerkraut varieties originally came from the Mediterranean region and its popularity as a cultural and medicinal herb dates back to antiquity.
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Harvested by hand and processed fresh
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Our white cabbage comes from local farms
Gallery
Sowing: we reap what we sow
Kühne white cabbage comes exclusively from Germany. What’s more, depending on the region, the white cabbage is sown directly in the fields or planted as a young plant. This is done in the spring, when the frost period has ended.
The harvest: genuine handicraft
Red cabbage is harvested from September to December. The heads are cleanly cut from the stalk at the bottom by hand and the outer leaves removed.
Preparation: wash, sort, cut
The white cabbage is first inspected for quality in the plant. The stalk is then gouged out of the cabbage from above. Next the heads are then washed and the cabbage cut into fine strips.
Biological fermentation: experience pays off
The cut white cabbage is mixed with cooking or sea salt and filled into fermentation tanks layer by layer. Natural fermentation occurs from the lactic acid bacteria present in the cabbage. To prevent it from becoming too sour, the sauerkraut is removed from the fermentation tank at just the right moment.
Pasteurisation: good taste lasts
Once the desired acidity has been reached, the jars are sealed and boiled in a pasteuriser. The sauerkraut is preserved through gentle heating. Flavour and nutrients are retained without preservatives
If it says Kühne outside, it’s Kühne inside
Each Kühne product can be precisely traced via the code on the edge of the lid, including which ingredients are in the glass and when the red cabbage was produced.
Quality needs confidence and time
Our growing experts remain in close personal contact with the farmers, many of whom have been working with us for 3 generations. Their expertise, their many years of experience and controlled sustainable farming are the best basis for consistently ensuring the high quality of our sauerkraut, the seeds and soil.
From the field to the glass in just a few hours
Short transport routes not only protect the environment but also ensure that the cabbage arrives to the production facility field fresh. White cabbage thus makes it to production within a few hours after being harvested and can be processed on the same day.
We believe people are irreplaceable
When it comes to producing our sauerkraut, our staff are irreplaceable. Because Kühne white cabbage is not only gently harvested by hand, but continuously inspected by hand with the greatest care during production, so that only the best quality goes into the jar.
Pure enjoyment without a doubt
When it comes to quality, transparency is essential. That is why white cabbage is allocated and labelled according to the farmer immediately after delivery to the plant. The code on the lid of the jars makes it possible to completely trace the cabbage back to the farmers .
Our Recipe Tips
Fresh facts
The history of sauerkraut
It began at Kühne as early as 1905 with the introduction of sauerkraut production. Today, we offer many different varieties and seasoning for every taste.
The Krauts
It’s the term used by some Americans and Britons to refer to us Germans. In fact, however, the US and France have a higher per capita consumption of sauerkraut than the Germans.
A real miracle nutrient
Sauerkraut is rich in minerals and fibre and contains vitamin B12 which is only present in animal products, making it particularly valuable to vegetarians.
Literary classics
Wilhelm Busch immortalised sauerkraut in his book "Max and Moritz" written in 1865:
"At that moment down the cellar
Dreaming not what soon befell her
Widow Tibbets went for sour
Kraut, which she would oft devour
With exceeding great desire
Warmed a little at the fire"
