en sauerkraut masshard

7/29/2019 En Sauerkraut Masshard

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1. Growing White Cabbage

1.1 Seeds

White cabbage is a member o the Brassicaceae (or Crucierae)amily. We have been involved in growing and processing cabbageor generations. Until a ew years ago, Fritz Masshard, a descendanto Masshard ounder Johann Masshard, together with the WdenswilResearch Institute1, cultivated the white cabbage variety called the

Waedenswiler. He realized early on that the most prot-yielding varietyo cabbage did not necessarily possess the best qualities or makingsauerkraut. He made it his goal to nd a cabbage with a ruity favoras well as high levels o valuable nutrients such as sugar, protein andnatural vitamin C.White cabbage is a biennial plant, which means that it requires twovegetation periods rom germination to seed production. It takes aschooled eye and a great deal o experience to nd the right cabbageplants or breeding. Earlier the selected cabbage heads were stored inthe companys cellars over the winter. In the spring they were then setout again, at which time they fowered. As with rape-seed, cabbageplants bear pods containing the seeds which are used or sowing.

Several years ago, we decided that, rather than produce our ownseed, we would work together with other proessionals. Since then,the largest cabbage-seed producers have been sending us the newestbreeds o cabbage or testing. We not only test the seeds growingqualities in our elds, but also their suitability in the production osauerkraut. The knowledge gained determines which types are put onthe variety list, which is binding or our cabbage producers.

Cabbage seeds are very small and it only takes about 250 300 gramso seed to produce 100,000 kg o cabbage. Accordingly, the demandso sowing are high.

1.2 SowingIn January we invite our producers to the traditional cabbagemeeting (Kabishck), an important meeting, where the previousgrowing season is discussed. We make recommendations andsuggest guidelines or the current year. In addition, the armersreceive contracts which contain, among other things, inormationconcerning the staggered harvest: Which producers will be deliveringtheir cabbage when to the sauerkraut actory? This is importantor producers with regard to variety selection and sowing date.

White cabbage seed Young cabbage plant

Producing Sauerkraut

1Known today as Agroscope Changins-Wdenswil Research Station ACW,http://www.acw.admin.ch

Full-grown white cabbage


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Sowing already begins in February, and there are two means oproducing seedlings: Bare-root planting: In this type o production the seeds are traditionally

sown in a temperature-controlled seed bed. The seedlings germinateand by April are approximately 10 to 15 cm tall. Then the seedlingsare pricked out by hand and prepared or setting out.

Containerized planting: In this method o production the seedlings aresown in 60 mm thick plastic trays. A tray has up to 320 small holes

which are lled with dirt. One seedling is careully planted in eachhole. This type o seedling production also requires a hothouse.

1.3 Plant care

In April the rst young plants are set out in the elds. For processingcabbage it is important that the plants have enough space a stando approximately 20,000 plants per hectare (10,000 sq meters) isrecommended. The growth period or white cabbage ater transplantingranges rom 70 to 130 days, depending on the variety.

White cabbage is a very demanding cultivated plant, and thus it isimportant that it receive adequate care. Only then can one expect a

plentiul harvest o high quality. We support our cabbage producersin all areas o production, e.g. concerning ertilization guidelines andcombating weeds organically.

1.4 Harvest

At regular intervals, workers check selected cabbage elds todetermine the maturity level o the plants. By the end o July or in earlyAugust the rst varieties are ready or harvest. One hectare o landyields approximately 100,000 kg o high-quality white cabbage. Eachhead o cabbage is cut and careully prepared by hand.

2. Production

2.1 Cutting

The cabbage is harvested by various producers according to an exactschedule and is delivered to the sauerkraut actory on the appointedday or processing. There the heads o cabbage must pass a qualitycontrol check. We primarily check or Cleanliness and diseases Levels o vitamin C and ructose Temperature

Aterwards, we determine the exact amount o salt which should beadded to each ton o sliced cabbage. The amount is infuenced by the

temperature outside, dry mass and other criteria.

Right an schedule, cabbageheads are delivered orprocessing

Preparing headso cabbage

Harvesting by hand


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The actual handling process begins by boring out the core in themiddle o the cabbage head. Then the heads are placed in a cuttingmachine, where they are cut into narrow strips. The knie chosen orslicing plays a major role in producing good sauerkraut. Early varietieso cabbage require a relatively coarse cut, later varieties a ne cut.Our knowledge and experience are crucial to producing excellentsauerkraut.

2.2 FermentationThe sliced cabbage is then transported via conveyor belt into theactory. As in early times, we use pitchorks to move the cabbage intoermenting vats o approx. 18,000 kg and then stomp it down withour eet. It is important that the sliced cabbage be distributed evenlyand stomped uniormly in order to press out all the air. The cabbageis then covered and sealed air tight, ater which a multi-staged curingprocess begins. Lactic acid bacteria present in the cabbage andthe surrounding air convert the ructose into lactic acid. The slicedcabbage is not as is generally done with ermented ood productstoday sterilized beore the ermentation process begins. In contrastto other oods produced using lactic acid ermentation (e.g. yogurt),

no additional lactic acid bacteria is added to the sauerkraut. We allowthe ermentation process to run its natural course, a procedure whichrequires absolute sanitariness. Should undesired bacteria such asbutyric acid bacteria be prevalent, the sauerkraut will be unt orconsumption. The natural ermentation process preserves the valuablenutrients o the cabbage. As a result, the consumer receives a oodproduct which complies with the current trend towards unctionalood2. The additional value o our sauerkraut is not in its additives butrather in the natural ermenting process! So our product is as naturaland digestible as it can possibly be.

Adding salt releases water rom the cabbage and raises its dry mass,producing the ideal setting or lactic acid bacteria. Depending on

the duration o the ermentation period, the cabbage remains in theermenting vats anywhere rom 10 days to 4 months. Fermenting timedepends on the temperature o the cabbage: the colder the cabbage,the slower the ermentation. As soon as the previously-deneddesired levels (primarily salt and acid levels) have been achieved, thesauerkraut is removed rom the ermenting vat and then moves on tothe next stage o production.

It takes enormous vat capacity in order to guarantee continual delivery.We can store over 1,300 tons o sliced cabbage in our ermenting vatsat one time.

Cutting the cabbages atthe actory

Sauerkraut aterermentation

Quality control check ater packaging

2Food products enriched with additional nutrients which supposedly have health-promoting qualities


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2.3 Cooking

Ater the ermentation process has nished, we decide how thevarious types o sauerkraut should be urther processed. Sauerkrautwhich is especially mild and ruity is packaged raw in pouches. Othersauerkraut is redeployed or urther curing, during which all ructoseis eliminated. Most o the resh sauerkraut, however, is cooked. Aterleaving the ermenting vats, the sauerkraut arrives at the so-calledscratch table. Here we check the sauerkraut once more or possible

deects. The cook is the last to decide i the sauerkraut meets our highquality standards. Such competent inspection assures consumers thatthey are receiving the highest quality sauerkraut.

2.4 Packaging

Ater the cooking process, the warm sauerkraut is put into poucheswhich are then pasteurized (with ew exceptions) to guarantee thedesignated storage lie. During cooking and pasteurizing, we payparticular attention to preserving the nutritional value o the sauerkraut.Consumers should have the pleasure o enjoying the pure andunadulterated taste o Swiss sauerkraut. Our sauerkraut has beenproduced with love and skill or generations!

We wish you an enjoyable meal!

I you would like to know more about how sauerkraut isproduced, call ++41 (0)44 938 30 80 or write to us at:[email protected].

Ready to eat sauerkraut

en sauerkraut masshard

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