Sauerkraut from South Tyrol

South Tyrolean sauerkraut from Laas, foot-stomped

The sauerkraut from South Tyrol is produced by the Lechner family in Laas, the only sauerkraut producer in South Tyrol, and jarred by the Steiner butcher shop. White cabbage from their own fields, stomped by foot and lactic-acid fermented for weeks, seasoned with juniper, caraway, and bay leaf. Properly sour, just as it should be.

Sauerkraut from South Tyrol is fermented white cabbage made using traditional craftsmanship, here by the Lechner family in Laas, the only ones left in South Tyrol who still produce cabbage—lovingly called "Crauti" there—in the traditional way. The cabbage ripens through natural lactic acid fermentation for up to 6 weeks, with no preservatives, just salt and time. 370 grams in a jar, 78 percent cabbage, seasoned and ready for hearty cuisine.

Boldly sour, aromatic, with juniper and caraway

The cabbage is light and crunchy, smelling fresh and tart, with the aroma of juniper, caraway, and bay leaf—the three spices included in the jar. For many, this scent is an inseparable part of the South Tyrolean autumn.

On the palate, it is properly sour, as good sauerkraut must be, while remaining aromatic, crunchy, and robust because the cabbage is not cooked to death. This clear acidity creates a craving for hearty fare and cuts through fatty meat like a refreshing drink. If you prefer it milder, grate a sweet apple into it; this takes the edge off and adds a fine fruitiness.

With dumplings, roasts, and sausages

South Tyrolean sauerkraut is the classic side dish for hearty meals, such as dumplings, ribs, roast pork, and savory sausages.

Served warm, it finds its perfect match in Tyrolean bacon dumplings or alongside a slice of South Tyrolean speck. Sauté a few onions in butter and add the onions along with their juices to the cabbage to make it round and mild. In Southern Germany, it is seasoned with caraway, in the North with bay leaf and juniper—here, all three are already included.

During the "Törggelen" season, the South Tyrolean autumn tradition featuring new wine and roasted chestnuts, nothing happens without cabbage. Raw as a fresh salad, finely shaved and dressed with good oil, the pure flavor of the cabbage comes to the fore. Any leftovers go into the soup or the frying pan the next day.

Just like homemade in a jar, by the Lechner family

The Lechner family has been growing their white cabbage on their own fields in Laas and harvesting it from mid-August to mid-November for three generations.

The cabbage is cleaned, the stalk is removed, and it is sliced into fine strips, then stomped by foot to kick-start the lactic acid fermentation. Airtight and weighed down, the cabbage ripens for up to 6 weeks, just as it was done at home in stoneware pots in the old days. The longer the maturation, the deeper and more rounded the acidity.

The Steiner butcher shop, now run by Florian Steiner in Rasen-Antholz, has brought it to the jar and into our assortment. You can find more South Tyrolean specialties from the Steiner butcher shop with us, from dumplings to speck—all from a region that knows how to enjoy.

In the unopened jar, the sauerkraut keeps for several months; once opened, enjoy it within 5 days. Store it at about 7 degrees Celsius in the refrigerator to keep it fresh and crunchy, ideally always well-covered with its liquid.