Vinschgau Farmer's Sauerkraut – 400g

Vinschgau Farm Sauerkraut in a small 400g jar

Lechner's Vinschgau Farm Sauerkraut in a 400g jar is the perfect, handy portion for two: mild and savory white cabbage from South Tyrol, seasoned with caraway and juniper, and pre-cooked. This isn't sour barrel-aged kraut, but a side dish that is warm on your plate in minutes.

Vinschgau Farm Sauerkraut in a 400g jar is the small-format version of the cabbage specialty that the Lechner family in Laas has been preserving for three generations. The white cabbage is grown between Laas and Prad in the Vinschgau valley, mildly seasoned, and gently cooked. This convenient jar is ideal for a meal for two or if you would like to sample this South Tyrolean kraut before committing to a larger supply.

Mild and delicate, never sharp or acidic

Vinschgau Farm Sauerkraut tastes delicate, savory, juicy, and aromatic, with the restrained acidity for which cabbage from Laas is known.

Caraway and juniper berries give it a calm, alpine spice that isn't overpowering. It remains soft and round on the palate, without the biting sharpness often found in canned kraut.

This is due to its freshness: the "Kobis," as white cabbage is called in the Vinschgau valley, is processed within 24 hours of harvest while it is still crisp. This keeps the color bright and the crunch intact, while the mild acidity develops naturally during the slow fermentation process. Even those who usually avoid sauerkraut might find themselves enjoying this version.

A quick side dish for two

The kraut is pre-cooked – simply heat it for 5 to 10 minutes with a splash of water, broth, or apple juice, and serve it steaming on the table.

The 400g portion is perfectly sized as a side for two and pairs well with spare ribs, bratwurst, and mashed potatoes, as well as with a South Tyrolean roast pork. For something heartier, sauté an onion or a few bacon cubes and let the kraut simmer briefly with them. A spoonful of applesauce rounds out the flavors even more. If there are leftovers, the kraut tastes even better the next day served cold as a salad with oil and onions.

If you eat kraut frequently or are expecting guests, opt for the larger 700g jar. If you prefer variety, our Vinschgau Red Cabbage is also available.

From South Tyrol's only cabbage house

The Lechner family in Laas is now the only major sauerkraut producer in all of South Tyrol – a tradition spanning three generations and more than 70 years.

Herbert and Evelyn Lechner, along with their sons Kevin and Dennis, grow their own "Kobis" on the lime-rich soil of the Laas wetlands, where cool nights ensure firm, sweet heads of cabbage. With just a little salt, lactic acid fermentation begins in large silos, where the cabbage's natural sugars create a mild acidity – without any additives.

After a few weeks of aging, the kraut is seasoned, cooked, and jarred, using the same family recipe that grandfather Richard used when he carried his kraut in wooden barrels from tavern to tavern. In autumn, during the "Törggele" season, Laas celebrates its annual Cabbage Weeks.

It is hard to pack more Vinschgau spirit into such a small jar. Explore our other cabbage varieties from Lechner. Simply good.