Sauerkraut from Ogulin is made by fermenting cabbage of the indigenous Ogulin variety and can be sold either whole or shredded. The leaves of the cabbage are yellow, translucent and elastic. Sauerkraut has characteristic flavour and odour that is a product of lactic fermentation that generates lactic acid.

Every step of production, including planting, harvesting and fermentation must take place in the region around the town of Ogulin. The climate, the type of soil and the traditional cabbage variety are all key factors in the production and processing thus ensuring a product of exceptional quality.