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All Pro Bio products are produced at the modern factory, with state-of-the-art automated machinery. For sauerkraut production, we use only in-season cabbages, grown in ecologically clean regions. Every ingredient goes through a very stringent selection process at all stages of the production. Flat white cabbages first go into the cleaning site of the production process, where the outer and any spoiled or damaged leaves and the cores are removed. The cabbages are then cut, shredded, salted and put into a mixing machine. Finally, the cabbages are packed into barrels and are tamped down to begin the fermentation process. The filling production site starts at the end of 3 conveyor lines. Plastic containers of different sizes are filled with sauerkraut. Each container is then weighed, passed through a metal detector and dated. All the tubs and lids are printed with in-mold labels, which helps to achieve the highest quality of the pictures and as well we have the highest quality of packaging itself. The final products are then stored in refrigerators at 0+4 degrees C, awaiting shipment.