Polish version    



Cabbage has been cultivated for more than 4,000 years.

To Europe cabbage was brought by the Celts around 600 B.C, where it soon became a staple crop.

Its popularity can be attributed to number of factors: it yields more crop per acre than any other vegetable, it takes only 3 months to grow, it can be grown in cold climate and it stores well during winter.

Cabbage was also known in the ancient China.

In fact it was the Chinese that first discovered that fermenting cabbage makes it resistant to spoilage which allows it to be stored for a very long time.

Knowledge how to make sauerkraut (literally "sour cabbage" in German) was brought to Europe by Mongols during 13th  century.

Since the Slavic people already fermented other types of vegetables they were quick to start producing sauerkraut for themselves.

As a result it soon became integral part of Polish and the other Slavic people cuisine.

In Poland sauerkraut  is the main ingredient of many traditional Polish dishes like Bigos, Kapu¶niak, Pea with Cabbage (Groch z Kapust±) and Dumplings (Pierogi) with cabbage and mushrooms filling.

Bigos (also known as the Hunter Stew) is made by mixing finely chopped raw cabbage, sauerkraut and mushrooms with multiple  types of meat. It is considered to be a national dish in Poland, Lithuania, Belarus and Ukraine.

In Poland Bigos is so highly regarded that it was mentioned in number of Polish literally classics including “Pan Tadeusz” by Adam Mickiewicz.

Even today when exotic fruit and vegetables are widely available, sauerkraut remains a popular side dish in Poland, especially during winter months.

Sauerkraut may have quickly became popular in Poland and other Slavic countries but its production did not became common in the western Europe until much later.

In Germany production of sauerkraut did not become widespread until the 16th  century.

From there sauerkraut reached Denmark where thanks to its very long shelf life it was commonly used as a provision on the Dutch merchant ships.

In 18th when sauerkraut was linked to the absence of scurvy among Dutch seamen other European countries added it to the diet of their own sailors and as a result sauerkraut was introduced to western European cuisine .



Cabbage is a readily available vegetable that denies the popular opinion that only exotic fruit and vegetables posses healing qualities. It was considered to be a medicinal plant both by the ancient Greeks and Romans.

As a result it was mentioned in numerous medical treaties.

Cabbage was commonly used in medicine for centuries till the modern medicine stopped using most of traditional cures and remedies.

Fortunately the situation has changed in recent years and modern physicians once again started to appreciate the qualities of many plants used in the traditional medicine including the cabbage.

As one of the doctors studying its properties said, cabbage is the only vegetable that both deals with the source of an illness and heals its effects.


Cabbage is a rich source of:

-    Vitamin A – responsible primary for eye and skin health

-    Vitamin B – responsible for proper functioning of the nerve system and boosting metabolism

-    Vitamin C – responsible for boosting the immune system and for removing free radicals from the body. Vitamin C is also very potent antioxidant. Sauerkraut is as potent source of vitamin C as lemons are

-    Vitamin K – responsible for healthy bones, preventing osteoporosis and dealing with inflammations. Vitamin K was also confirmed to reduce development of Alzheimer's disease

-    Vitamin U – very rare vitamin that helps prevent development of ulcers

-    Potassium – a crucial element responsible for regulating blood pressure and heart rate

-    Iron – primary ingredient in production of red cells and whose deficiency can cause anemia

-    Sulfur – primary ingredient of many amino-acids and vitamins

-    numerous antioxidants



In our offer we have a number of excellent salads using cabbage as their primary ingredient.

All our salads are produced using only the highest quality fresh ingredients and do not contain any artificial additives. Additionally they are prepared using methods that let them retain all their beneficial substances.




Fermenting cabbage into the sauerkraut not only allows it to be stored for a long time but also result in it gaining additional  beneficial properties.

Chemical processes, occurring during the fermentation in addition to making vitamins and minerals more bio-available and effectively increasing their content also produce numerous highly beneficial substances.

In addition, the lactic acid fermentation bacteria that are responsible for the fermentation process also have a beneficial effect on our health.


Sauerkraut boost the immune system

Eating sauerkraut is a very good way to strengthen body during autumn and winter months. Consuming it regularly will help fight of attacks of cold and flu. Additionally substances present in it can destroy many dangerous bacteria and viruses (like staphylococcus aureus, or mycobacterium tuberculosis). The effectiveness of sauerkraut, when dealing with cold and flu, is so well known that in 2005 as a part of an experiment researchers from South Korea fed kimchi (Korean spicy variant of sauerkraut) to 13 chickens infected with bird flu. After one week on that diet 11 birds clearly started to get better.


Sauerkraut helps with the digestion

Regular consumption of sauerkraut has a positive effect on the intestinal flora. It contains many useful bacteria that boost the immune system and facilitate better functioning of the digestive system by eliminating the undesirable microorganisms from intestines and helping with digestive process. Additionally cabbage is a rich source of fiber that has a positive effect on digestion, prevents constipation and reduces cholesterol level. Sauerkraut is also a effective remedy for the indigestion and stomach pains.


Sauerkraut prevents cancer

In year 2002 Dr.  Eeva-Liisa Ryhänen from Finland studied biologically active substances present in sauerkraut.

Numerous studies on lab animals confirmed that the substances present in sauerkraut can prevent breast, lung, liver and colon cancer. According to the researchers those substances cause cancer cells to literally self-destruct.


In 2005 a study was performed by Dorota Rybaczyk-Pathak professor on the New Mexico and Michigan State University’s.

It purpose was to determine why the risk of breast cancer was three times bigger for Polish women living in the USA than for the ones living in Poland.

When studying the group of 100 Polish women (both born in USA and recent immigrants) researchers observed that Polish women living in USA consume significantly less sauerkraut than they did back in Poland.

Study determined that eating sauerkraut four or more times per week during adolescence reduces risk of breast cancer by 74%.


Sauerkraut anti-cancer properties come from the fact that it is a rich source of isothiocyanates known to have powerful anti-carcinogenic properties.

They are created when glucosinolate present in large amount in raw cabbage where it serves as a natural pesticide brakes down during fermentation process.

Additionally both the raw and fermented cabbage also contains Sinigrin, compound that has received special attention in cancer prevention research. The sinigrin present in cabbage can be converted into allyl-isothiocyanate or AITC. This isothiocyanate compound has shown an unique cancer preventive properties with respect to the bladder, colon, and prostate cancer.


Other qualities of sauerkraut

Regular consumption of sauerkraut boost metabolism (especially useful during diet), helps build the connective tissue, strengthens the heart muscle, accelerates use of iron in the body (helping replenish red blood cells), regulates conversions of fats and reduces cholesterol and sugar level as well as increases resistance to stress. Additionally sauerkraut juice is a highly effective remedy for hangover



Sauerkraut offered by our company is produced using traditional methods utilizing only fresh cabbage and salt. As a result it retains all beneficial substances created during fermentation process and does not need any preservatives. Additional benefit of using traditional production methods is that the sauerkraut made that way simply taste better!

We offer both plane sauerkraut and mixed with carrots.