Sauerkraut = Powerkraut!

This natural process has become more and more important thanks to the growing awareness of the health of today and can now also be practiced in the modern kitchen. Suitable for lactic acid fermentation are many vegetable varieties such as:

White cabbage, red cabbage, beetroot, carrots, all sorts of string beans, cucumbers, peppers, broccoli, cauliflower, peas, kohlrabi, pumpkin, leeks, parsnips, radishes, sesame, savoy cabbage, tomatoes, courgettes and many other vegetables using Lacto-fermentation.

Especially the most famous Sauerkraut which provides the body with a lot of vitamin C, potassium, calcium, iron, and healthy fiber, which are particularly valuable for our organism.

Who does not want to eat and live healthier today? So start to produce your own sauerkraut!

Nik Schmitt is carrying on the German tradition of quality stoneware with their Gärtopf pickling crocks.

Ingredients for a Gärtopf 10 Liter * 10kg Weißkohl

• 200 g Salz (2%)
  * Wacholderbeeren, Dill, evtl. Kümmel nach Belieben (Juniper berries, Dill, Possibly caraway at will)

Nik Schmitt Gärtöpfe is available in 5, 10, 15, 20, 25, 30, and 40 Litres. All sizes include the Stones and Lid

Cabbage shredders, Qualitätsproduct from $195.00 60cm Cabbage pounders $34.50 (Pound the cut cabbage directly in the Gärtopf to release the juice.)