What has to be considered in dealing with fresh sourcrout in the bucket?

Fresh untreated sourcrout is a natural product, whose consistence varies according to the soil's condition, type of cabbage, season as well as storage and processing conditions natural fluctuations.

As th natural fermentation process is also going on in the bag or bucket (conversion of the cabbage's sugar into lactic acid) a careful treatment of this product is advisable.

The cooler the sourcrout is stored the longer it is keeping fresh. (constant fermentation process ist retarded)

Alwas keep fresh saurcrout humid, best beneath brine. This avoids a loss of vitamin C, the turning grey and the developing of a white fermentation gear layer.

Put at most the need for daily requirement in small bags.

Always use cleaned vessels Immer sauberes Geschirr for withdrawal.

If there should'nt be enough brine within the bucket to cover the crout, use sourcrout juice from the bottle.

Where come the comwarefor the products?

Above all we obtain domestic vegetables like white cabbage, red cabbage, red beets, carrots and celery from local growers in contractual cultivation as far as possible .

Which flavours are applied?

We solely use natural flavours on the basis of acetic acid.

Within the organic range we completely abandon the application of flavours.

Why it is employed sugar in almost every product?

Sugar is an essential flavour carrier and we use it from conviction, to obtain a pleasant flavour by a countered proportion of sweet and sour in the final product.

Are the products suitable for Sind ihre Produkte für Vegans and Vegetarians?

Yes, in the ecological range it is the case for all products.

Within the Paulsen range there are only a few products which contain ingredients of animal origin (pickled eggs, strassbourg mild and red cabbage).

How are allergens handled?

The declaration on the lables are countinuously updated. besides the proven allergens there are also declared potential allergenic ingredients of flavours.