The longest in sauerkraut is the initial preparation of the cabbage, namely the lacto-fermentation.
Here is a good alternative that will allow you to skip this step.
Packaged in a 1kg bucket, the cabbage has been minced and lacto-fermented for several weeks. This process was originally a good means of preservation.
All you have to do is cook it and accompany it with the toppings of your choice.
This raw sauerkraut comes from a renowned Alsatian house, La Maison Le Pic, located in Meistratzheim. An institution that puts its know-how at the service of this regional speciality.