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
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
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.
