Filderkraut

Filderkraut is a traditional German heirloom pointed cabbage (white cabbage) originating from the Filder Valley near Stuttgart, known for its exceptional suitability for sauerkraut and high sugar content. It is a medium-late variety, often harvested in late autumn, and is prized for its large, dense, cone-shaped heads and mild, tender leaves.

Key Characteristics:

• Grown Organically on our farm.
• Shape: Distinctive long, very pointed, cone-shaped head, often described as resembling an “Eastern minaret” or “pointed wizard’s hat”.
• Size: Very large, typically weighing between 3-5kg
• Texture & Taste: Leaves are fine, firm, and less ribbed than many white cabbages, with a high sugar content making it very tender and sweet.
• Usage: The “gold standard” for sauerkraut due to its fine texture and high yield of sweet, shredded cabbage. It is also highly favored for coleslaw, stir-fries, and eating raw.
• Storage: Good storage capability in the field (frost-tolerant) and in cold storage.

Growing Information:

• Season: Medium-late to late, typically taking 90–100 days to reach maturity.
• Cultivation: Thrives in full sun and fertile, rich, well-drained soil.
• Harvest: Late autumn.
• Spacing: Requires significant space due to its size, generally spaced 60 cm apart.