The best Sauerkraut – made of Filder Cabbage.

The basis of this sauerkraut is not the usual white cabbage, but the tender 'Filder' variety, a cabbage grown specially for making sauerkraut by monks in Württemberg, southern Germany. Filder cabbage has an odd appearance with an irregular, far from circular shape, making it unsuitable for machine processing. Perhaps for this reason, it's used by only two firms that grow it on a mere 40 hectares of land. With this sort of pedigree, it's no surprise to find that it makes the best sauerkraut in the world – far, far better than its rough-and-ready relations that you see in the shops. It's much juicier and more tender: so tender, in fact, that you can enjoy it on its own or mixed into a salad.