The Filderkraut cabbage is a Southern German speciality. Also known as Spitzkohl. Pointed, late variety that is the main cabbage used in the production of both Sauerkraut and Coleslaw. Very good for storing and a good full flavour. Sauerkraut gets its flavour from bacterial fermentation (which sounds very nice). The helpful micro-organisms may help to promote healthy bacteria in the gut which can improve digestion and nutrient absorption. Sow from April until May with harvesting September and October.

SOW: April - May direct to soil
QUANTITY: Each packet contains seed for approximately 150 plants
TRANSPLANT: n/a
DISTANCE: about 0.6-meters between rows and 0.6-meters between plants.
HARVEST: September - October

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