Want to make fermented vegetables commercially? Simply fill jars or sachets as needed with live Lactobacillus bacteria sauerkraut in your fridge or cool-room for sale.

Depending on demand use one or more Gairtopf/s. (large and small) for a variety of goods (while one is ready to jar, start the other to have a continuous supply)

Visit these sites for SOME IDEAS for MARKETING and PACKAGING: https://www.farmhouseculture.com/ http://wildbrine.com/ http://pickledplanet.com/ http://www.rejuvenative.com/

Ingredients for a Gärtopf 40 Liter * 40 kg Weißkohl

• 240 g Salz * Wacholderbeeren, Dill, evtl. Kümmel nach Belieben (Juniper berries, Dill, Possibly caraway at will)

Nik Schmitt Gärtöpfe are available in 5, 10, 15, 20, 25, 30, and 40 Litres.

Manual cabbage shredder, Large 80x29 cm Qualitätsproduct $225.00

Cabbage stomper $29.00 (Pound the cut cabbage directly in the Gärtopf to release the juice)