Sauerkraut with Wild Fennel

Spontaneously lactic fermented cabbage with wild fennel, unpasteurized

The heart of Central European tradition meets the fragrant soul of the Mediterranean, in a crunchy and lively bite.

Sauerkraut with Wild Fennel Bucolica

Wild Fennel Sauerkraut is a refined and original reinterpretation of the great Central European tradition, made with organically grown cabbage directly on the farm's fields. Lactic fermentation occurs spontaneously in the jar, without any pasteurization, preserving the live cultures and the authentic crunch of the vegetable. Wild fennel, harvested from uncultivated meadows where it grows wild, lends the product a balsamic, slightly sweet, aniseed-like note that softens the cabbage's lactic acidity and creates a surprisingly elegant aromatic balance. Only cabbage, fennel, and salt: the absolute purity of the finest artisanal fermented products.
 
 
 

The roots of these sauerkrauts are deep in tradition

Fermenting cabbage is one of the world's oldest preservation techniques: over two thousand years ago, farmers in the Rhine Valley and Germanic lands practiced it to weather the harsh winters. German sauerkraut, Alsatian choucroute, Polish kapusta, and even recipes from Italian Alpine valleys like Alto Adige and Friuli share the same ancient wisdom. Wild fennel, for its part, is one of the Mediterranean's most beloved aromatic plants, a long-standing symbol of rebirth and good fortune in Italian cultures. Bucolica unites these two legacies in an unprecedented gastronomic dialogue between North and South.
 
 
 

Choosing Wild Fennel Sauerkraut means taking care of yourself.

Because it's unpasteurized, this sauerkraut is rich in live lactic acid bacteria, natural allies of the intestinal microbiota and the immune system. Cabbage is a valuable source of vitamin C, vitamin K, fiber, and sulfur compounds with antioxidant and protective properties. Wild fennel, recognized since ancient times for its digestive, carminative, and purifying properties, helps make this product particularly light and well-tolerated, even by those suffering from abdominal bloating. Fermentation also increases the bioavailability of nutrients and produces natural enzymes that aid protein digestion: this makes sauerkraut the ideal companion for richer dishes.
 
 
 

Best Use: Wild Fennel Sauerkraut

• COLD CANAPESE AND GOURMET APERITIF BOARDServed cold, they are a lively and digestive counterpoint to a richer platter. Arrange them on crostini. Organic semi-wholemeal Campagna bread toasted accompanied by Donkey Mortadella, Sliced ​​Organic Rolled Bacon, a slice of Falisco Aged Pecorino and some Organic DOP Gaeta olives: a rich and balanced aperitif.
• PIZZOCCHERI AND DISHES FROM THE ITALIAN ALPINE VALLEYS: the quintessential Italian sauerkraut, the perfect companion to our mountain cuisine. Serve it alongside Valtellina pizzoccheri. organic buckwheat flour, a Biodynamic Stew slowly braised or to a creamy polenta prepared with Bramata Corn Flour for Organic Polenta, in a warming single dish that tells the story of the valleys of Northern Italy.
• VEGETARIAN WINTER BOWL WITH ANCIENT CEREALS: for those looking for a rich, flavorful, and probiotic plant-based solution. Create a one-dish meal with Organic Einkorn Pearly Spelled o Organic Pearl Barley from Val d'Orcia,  Biodynamic Sweet Potatoes roasted, a handful of Organic Lentils from Val d'Orcia and sauerkraut as a lively touch, completing with Organic Extra Virgin Olive Oil: a regenerating and substantial bowl.

The Producer: Bucolica

Bucolica is a Tuscan farm that grows organic vegetables and medicinal herbs, artisanally transforming them into live fermented products and distinctive preserves. Each jar comes directly from the producer's land, in a very short supply chain that reflects the health of the soil and seasonality.
 
 
 

Ingredients

Cabbage, wild fennel, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 19 kcal
• Fat: 0 g (of which saturated fatty acids: 0 g)
• Sugars: 1,9 g
• Fiber: 2,5 g
• Protein: 2,1 g
• Salt: 2,5 g

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