The Art of Fermentation: The Secret of Our Sauerkraut
From fresh cabbage to glass jar, the journey of one of the world's oldest preserves. Discover why our sauerkraut is different.
Fermentation is one of the oldest preservation techniques known to humankind. When Federico Zuccato began his activity in 1868, he already mastered the process that is now strongly back in vogue: lacto-fermentation.
The secret lies in its simplicity: fresh, seasonal cabbage, sea salt, time. No colourings, no added preservatives. Only good lactic bacteria that transform the vegetable sugars into lactic acid, giving sauerkraut that distinctive tangy, crisp flavour.
In our facilities, the cabbage is processed fresh within a few hours of harvesting. This is the difference you can taste: a crispness that lasts for months in the jar and a complex aromatic profile that enhances any dish, from the most traditional to the most creative.
To bring sauerkraut to the table all year round, we have perfected a delicate pasteurisation process, designed to preserve its qualities. Today, science confirms what tradition already knew: natural sauerkraut is rich in vitamins and fibre, and a small portion a day is a valuable ally for intestinal well-being.
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Over 150 years of history: from 1868 to today
A small artisan workshop in Caltrano, in the province of Vicenza. That's where it all began. Today, we are one of the most significant companies in the Italian food preserving sector.
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