Organic Sauerkraut in a Jar – 700g

Organic Sauerkraut from the Vinschgau Valley in a jar

Lechner’s organic sauerkraut is mildly fermented white cabbage from controlled organic cultivation in South Tyrol, lactic-acid fermented and preserved in a 700g jar. Only three ingredients, no artificial additives – pure cabbage, just as our grandmothers knew it.

Organic Sauerkraut in a jar is the organic cabbage variety from the Lechner family in Laas: finely shredded white cabbage from 100% controlled organic cultivation, fermented with a little salt and gently preserved. Only white cabbage, salt, and spices go into the jar—nothing else. This lets you taste the cabbage as clear and honest as the Vinschgau valley has always known it.

Hearty, tangy, and aromatic

The organic sauerkraut tastes hearty, tangy, and aromatic, with the clear freshness that comes from slow lactic acid fermentation.

Unlike the cooked and seasoned "farmer’s cabbage," this version remains puristic: here, the white cabbage itself takes center stage, accompanied only by a little salt and spices. The acidity is fresh and lively, never biting.

This is due to the soil: the more lime in the Laaser Möser and the cooler the nights, the firmer the organic cabbage grows and the finer the final acidity. In the jar, the cabbage is bright and finely shredded, with a noticeable crunch. A cabbage for those who like it unadulterated.

Raw in salad or warm with a roast

You can enjoy this organic sauerkraut straight from the jar, raw in a salad or as a fresh topping on bread, or warm it for 5 to 10 minutes as a side dish.

Raw with a little oil, onion, and a grated apple, it makes a crunchy coleslaw. A hearty farmhouse bread with mountain cheese pairs just as well with it as a salad plate. Served warm, it goes perfectly with roast pork, sausage, and dumplings, or as part of a savory "Brettljause" platter. Sautéed in a pan with bacon and onions, the cabbage becomes a quick, filling meal in just a few minutes.

If you are looking for the milder, pre-seasoned version, try the Vinschgau Farmer’s Sauerkraut. And for those who enjoy colorful ferments, we also offer fermented Vinschgau vegetables made from carrots, white cabbage, and beetroot.

Organic from South Tyrol's only sauerkraut house

For the organic sauerkraut, the Lechner family grows their white cabbage according to the rules of organic farming, certified by the organic inspection body IT BIO 013. Thus, every jar features the EU organic logo as proof of the cabbage's certified organic origin.

The Lechners in Laas are currently the only major sauerkraut producer in all of South Tyrol, a tradition spanning three generations and over 70 years. Herbert and Evelyn Lechner run the business with their sons Kevin and Dennis; the organic cabbage grows between Laas and Prad in the Vinschgau valley.

The organic cabbage is processed within 24 hours of harvest while it is still crisp: finely shredded, salted, and placed in large silos for lactic acid fermentation. The cabbage matures for 2 to 8 weeks, depending on the harvest month, before being bottled and gently preserved—following the traditional Vinschgau recipe, completely without artificial additives.

In autumn, during the "Törgele" season, the "Krautwochen" (cabbage weeks) in Laas celebrate the fresh harvest. Discover the other cabbage varieties from Lechner in our shop. Hats off.