An excellent, delicately sweet flavor and excellent shelf life. Ideal for making sauerkraut.
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| Graduated prices | |
|---|---|
| From 5 grams for €4,000 per gram | |
| From 10 grams for €3,500 per gram | |
| From 25 grams for €2,800 per gram | |
| From 50 grams for €2,600 per gram | |
Brassica oleracea var. capitata, better known as white cabbage, is one of the most versatile and beloved vegetable crops in Europe. The Filderkraut BIO variety—also called Filder Spitzkool—is a traditional German variety distinguished by its elongated, tapered heads and exceptionally fine texture. This organic white cabbage is ideal for making sauerkraut, but also tastes delicious fresh in salads, stewed, or lightly cooked.
Filderkraut combines a rich cultivation history with modern, organic quality – a true classic for the conscious gardener and chef.
The Filderkraut originates from the Filder Plain near Stuttgart, where it has been cultivated since the 18th century. The plant forms long, tapered heads with firm yet tender leaves. Its color ranges from light green on the outside to creamy white in the center.
This white cabbage has a softer, milder flavor than round varieties, with a subtle sweetness and a crunchy texture. Thanks to its fine leaf structure, Filderkraut is particularly well-suited for making high-quality sauerkraut – the fermentation process is smooth and produces a fresh, aromatic flavor.
The BIO variant is grown according to the principles of organic farming: without artificial fertilizers or synthetic pesticides, with respect for soil life and biodiversity.
Growing Brassica oleracea (White cabbage) Filderkraut BIO is relatively easy and produces a bountiful harvest. Sow from March to May in a seedbed or pots under glass. Plant out the young cabbage plants as soon as they are sturdy enough, spacing them approximately 50 x 60 cm apart.
Filderkraut grows best in a sunny location with fertile, moist, but well-drained soil. A chalky soil prevents acidification and supports the development of firm heads. Regular watering is essential, especially during warm, dry periods.
This variety is cold-resistant and grows consistently, with a cultivation period of approximately 100 to 130 days. The cabbages can be harvested from September to November, depending on sowing time.
Due to its natural resistance to cracking and splitting, Filderkraut BIO can also remain in the field for a longer period, making it ideal as a storage or processing cabbage.
Filderkraut BIO is renowned for its versatility and mild flavor. The leaves are thinner and finer than those of regular white cabbage, which means they cook faster and have a less pronounced "cabbage flavor."
Freshly chopped, it's ideal for coleslaw, salads, and raw vegetable dishes. Stewed or fried, it retains its texture and subtle sweetness, making it perfect for stews, cabbage rolls, and Asian dishes.
But the most famous use remains, of course, sauerkraut: Filderkraut is internationally renowned as the best cabbage variety for fermentation. Its fine cellular structure ensures even fermentation, resulting in a fresh, juicy, and slightly tart final product.
In addition, cabbage is rich in vitamins C, K and B6, antioxidants and fiber – nutrients that contribute to a strong immune system, healthy intestinal flora and good digestion.
Brassica oleracea Filderkraut BIO is not only a culinary success but also an ecologically responsible choice. Thanks to its organic cultivation methods, it contributes to healthy soil, natural pest control, and a more sustainable food system.
It also combines well with legumes or leafy vegetables in crop rotation schemes, helping to maintain soil structure. The sturdy, pointed heads also make a visual impression in the vegetable garden – a beautiful blend of tradition, efficiency, and beauty.
Variety: Brassica oleracea var. capitata – Filderkraut BIO
Type: White pointed cabbage, classic German variety
Taste: Mild, sweet and crunchy
Cultivation method: 100% organic and sustainable
Uses: Fresh, stewed or fermented as sauerkraut
Properties: Elongated, firm cabbages with a fine structure
Harvest period: September – November
Nutrition: Rich in vitamins, antioxidants and fiber
Choosing Brassica oleracea (White cabbage) Filderkraut Organic means choosing tradition, flavor, and sustainability. An honest vegetable with an authentic origin – beloved by chefs, gardeners, and fermentation enthusiasts worldwide.
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*The information on this website is provided solely for guidance and to assist in selecting and growing the products. Easyseed accepts no liability for the final results.
