Technology process of manufacturing bio fermentation sour cabbage is
produced with application of the latest trends based on high quality level.

Carefully selected fresh cabbage with solid wholes and compact leaves and it’s gentle nervature makes the basic of keeping the key quality basic which name Futog white cabbage so famouse by providing high quality too.

Basic characteristic of sort – Futog cabbage are:
-Extremely good quality with chemicly higher level of sugar, small amounts of acids and lover amount of proteins.
-Gentle (thin) leaf nervature it covers 2/3 of whole head of cabbage.

Thanks to this characteristics it has been chosen as the best suitable sort for usage
in fresh way as for bio fermentation, when there are the best organoleptic characteristics.

The process in manufacturing of sour cabbage is sugar fermentation which exist in fresh cabbage into the milk acid (milk acid fermentation) which is done by nature in high quality condition thanks to added salt and without any other additives and conservans.

We have been honored by a number of medals and awards on international
agricultural fair in Novi Sad for quality and packaging of our products.
We sell our products on both: domestic field and abroad in Germany, Swiss, Austria, Slovenia and others.