At Jacobs & Neser, cabbages carefully grown on their Luxembourgish land find a second life through the transformation into sauerkraut. These cabbages are shredded, salted, and then naturally fermented for three weeks in concrete vats. The result is a fresh sauerkraut, rich in vitamins and antioxidants, produced locally from 100% locally grown cabbages, respecting sustainable farming practices.