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This is what it looks like after the Sauerkraut has fermented for a few weeks.  Based on the color we can already tell this batch has a great taste. Many years of experience and fine tuning are behind this process. Stefan came up with making Sauerkraut initially to fix his own diggestive problems with probiotics.     

Since April 2021we are proud to say we are supplying Oma Bakery branches in Taiwan with our popular handmade Sauerkraut. Currently only available as 500g pack at the cooled section. All sizes can of course continuously be purchased at our website.     

We are excited to have been mentioned in Taiwan Taster's blog in a rather unique yet incredible creative food combination - Pizza and Sauerkraut! While the idea lurked in Stefan's head for a long time he never put it to the "table". We are excited to share the post test and photo here! Taiwan Taster wrote: "Thanks to  Vegan German Sauerkraut Taiwan 純素德國酸菜在台灣 such shenanigans are possible. And yes, the inspiration for this came from what people where doing in Taiwanese COSCTOs till free #sauerkraut was still available. You can't stand how horrible flavor's of pizza are to be found in Taiwan? Help yourself, order...

Sauerkraut is one of the world's oldest fermented foods that first came about as a way to preserve food before other modern-day methods were utilized. It is made via a naturally occurring lacto-fermentation process that is prepared without heat or pasteurization techniques. The concept of cabbage fermentation is believed to have initially originated in China, but fermented cabbage was further developed into the sauerkraut we know and love today by those in Central European countries, especially Germany where it gets its name sauerkraut (sow-uhr-krowt) or "sour" (sauer) "cabbage" (kraut). As the name implies, it is essentially made with one key...