Welcome to Fieger.ch , your Swiss online shop for self-sufficiency, fermentation and homemade products since 2006.
Do you want to make your own sauerkraut , just like Grandma used to – without additives, but with lots of flavor and healthy lactic acid bacteria? Then you've come to the right place.
We offer you not only everything you need for fermentation in a fermentation crock , but also tips, inspiration and the right dose of nostalgia.
With our fermentation pots, planes and accessories , getting started is easy – we promise!
Why make your own sauerkraut?
Making your own sauerkraut is not only a nice hobby – it also has many advantages:
- Healthy & probiotic : Lactic acid bacteria strengthen the gut & immune system
- Free from preservatives and additives
- Sustainable & regional : No plastic packaging, no long transport routes
- Uniquely delicious : Made with love and handcrafted ingredients, it simply tastes better.
And the best part: It's really fun to do it yourself – alone or with the family!
What do I need for fermentation in a fermentation crock?
You don't need much to start your fermentation adventure. The basics:
- Fresh white cabbage (preferably from the region)
- Salt (not iodized salt – pure nature!)
- Cabbage slicer or kitchen slicer
- wooden tampers or fists
- Fermentation crock with lid and weights
- Optional: Labels, disposable gloves, prescription card
Everything you need can of course be found right here in our shop.
Step-by-step – fermenting sauerkraut the way Grandma used to make it
It's that easy:
- Shred cabbage – finely & evenly
- Salts (approx. 15–20 g per kilo of cabbage)
- Pound until juice comes out.
- Layer in the fermentation crock and weigh down with stones.
- Put the lid on and fill the water line → airtight seal
- Fermentation time: 2–6 weeks in a cool place
- After it's over: Taste, enjoy & be proud!
Tip: The longer it ferments, the stronger the flavor will be!
Beginner tips & frequently asked questions
How much salt is needed?
Approximately 1.5–2 % of cabbage weight (15–20 g/kg)
What is the ideal temperature?
15–22 °C – not too warm, not too cold
What to do about mold.
Mostly harmless – remove the surface layer and continue.
Discover everything about fermentation in the shop
Here you will find:
- Fermentation crocks in various sizes – from 2 to 20 liters
- Cabbage slicers, tampers, labels & jars
- Recipes as PDF (coming soon)
Voices from the community – what our customers say
"My first sauerkraut – super easy & turned out so good! Whether cold as a snack or warmed up as part of a meal. I'm constantly delighted with my success."
"I never thought it would be so easy – thank you for the instructions!"
Share your results with us – we look forward to every photo!
FAQ – questions our customers frequently ask
How long does homemade sauerkraut keep?
→ It can be stored in the refrigerator for several months – if it even survives that long.
Do I need to can or freeze the sauerkraut afterwards?
→ No, it is naturally preserved through lactic acid fermentation.
Can I also ferment red cabbage or other vegetables?
→ Absolutely! Try carrots, kimchi, or beets too.
Let's get started now – make your own sauerkraut!
Start your fermentation journey today.
With a fermentation pot from Fieger.ch, it's easy, natural & delicious.
