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Fresh cabbage

We produce fresh cabbage on our own plots of land (about 40 ha) by planting seedlings produced in the hydrophone process in our greenhouses – production of seedlings in the fertile aqueous solution. The process of sauerkraut production is performed by biological preservation -fermentation, which is one of the oldest groups of conservation process.



Fermentation of cabbage is caused by lactic acid bacteria (homo-fermentative and hetero-fermentative), which dissolve carbohydrates. The final product of decomposition is a lactic acid, which preserves and refines smell, taste, texture and other properties of sauerkraut.



Cabbage is one of the wide-spread used foods, since it contains the following:

  • Low energy value,
  • High content of minerals (K, Mg, Ca, Fe, S)
  • High content of vitamins (C, B complex vitamins-B1, B2, B3, B6, B12, pro-vitamin A, U). It is rich in vegetable fibers, contains a small amount of Na, and has favorable ratio of Ca and P.