Pickled produce

Sauerkraut Traditional 810g Hungarian/ Vecsesi Kaposzta

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The culture of pickling originates from the territory of present-day Bavaria.
 The Swabian families who settled in Vecsés and its surroundings introduced the production of sauerkraut in the surrounding villages
 based on the technology they brought with them. The development of the technology can presumably be traced back to poverty,
 and it is also possible that they accidentally discovered
 that cabbage stored for the winter and undergoing lactic acid fermentation in the meantime offers a high pleasure value. At first, sauerkraut was only used for families' own consumption, larger quantities were prepared for Christmas, Easter and weddings. Since then, it has become a product named "Hungaricum" in Hungary. Nowadays, high-quality pickled products are made in several areas of the country, but the gourmet can find the real pickles in Vecsés.
Weight 1.1 kg
Dimensions 12 × 12 × 13 cm

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