A colorful alternative to the traditional sauerkraut recipe, a typical product of our geographical area.
The red cabbage is finely sliced and fermented in steel containers, with the addition of cumin and salt. This process takes about 40 days, during which the natural acidification allows the development of the typical organoleptic profile of this product.
They are excellent served as a fresh side dish, drizzled with oil to taste. They are ideal with main courses, but also paired with cheeses or served with toasted bread.