Crauti
COOPMONT, 600g
An ancient mountain cabbage, revived in the Carnic Alps and preserved through slow, natural fermentation. Cold nights, mineral water, and short summers slow fermentation and create a sharper, cleaner acidity than lowland krauts.
Get inspired
- Serve warm with sausages, boiled meats, or pork roast. A timeless alpine pairing.
- Fold into mashed potatoes or creamy polenta for a rustic mountain side.
- Add to sandwiches, hot dogs, or Reuben-style toasts for a tangy gourmet twist.
- Use as a topping for grilled fish or roasted vegetables to add freshness and acidity.
- Incorporate into soups and stews for depth and probiotic richness.
- Mix with apple slices and juniper berries for a sweet-and-sour mountain touch.
- Enjoy simply chilled, drizzled with olive oil and black pepper, as an elegant antipasto.
Collina cabbage, sea salt. That's it! No vinegar, preservatives, or additives — the sourness comes naturally from lactic fermentation, which begins when the finely shredded cabbage is salted and pressed in wooden vats.
Nutritional values (per 100g of product):
(values may slightly vary depending on fermentation time and salt content)
Energy: 60–80 kJ / 15–20 kcal
Fat: <0.5 g
of which saturated: <0.1 g
Carbohydrates: 2–3 g
of which sugars: 1–2 g
Fiber: 2–3 g
Protein: 1–1.5 g
Salt: 1.5–2 g
Vitamin C: approx. 15–20 mg
Probiotics: naturally present (Lactobacillus spp.)
Coopmont
Coopmont was created to preserve Alpine food traditions that were disappearing — not to scale them, but to keep them alive.
A small cooperative of farmers in the Italian Alps, working between 900 and 1,400 meters, where cabbage has always been fermented to survive winter.
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