Especially near the Niederrein and in the Euskirchen region, cabbage is cultivated for the processing industry. For this purpose, they select special white and red cabbage varieties that have particularly thick crops with a small stem. White cabbage is processed into sauerkraut. After the cutting of the cabbage heads, the outer cover leaves are removed. Then, after transport to the sauerkraut factory, the crops are polished and the stem is mechanically removed, before the crops are cut by a machine. The cut white cabbage has to ferment together with salt. Due to the lactic fermentation, sauerkraut is created, which is exclusively packaged in foil bags or in tins.
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