A business that even older women can do. The idea for a small business is quite simple, and the products are in demand all year round. One of the few types of business in which the sale of finished products is guaranteed. Sauerkraut has been popular in our country for a long time. This is not only a delicious dish, but a storehouse of vitamins and other useful substances.

At the same time, it is quite suitable even for people who control their weight, since it is calorie-free. In winter, sauerkraut can be found on the table of almost every resident of our country. But not everyone has the time and desire to cook cabbage.

This is especially true for residents of large cities, who find it easier to buy the required amount of sauerkraut to the table in the market or store, and not to ferment it. Therefore, if there is an opportunity to start pickling cabbage for sale, why not try this type of making money.

Since the process of pickling cabbage occurs in the autumn period, it is necessary to prepare for it in advance. It will be preliminarily determined where and in what quantity fresh cabbage will be purchased. Then you need to complete all the documents: register with the tax office as an individual entrepreneur and, of course, draw up documents confirming the quality of your products. Then choose a room where you will be engaged in production and purchase everything that is required for pickling cabbage.

In this business, special attention must be paid to the container in which the kaputa fermentation process will take place. It is desirable that these were wooden tubs. You can also ferment cabbage in polyethylene containers if they are intended for food. But in wooden tubs, cabbage will be tastier.

Before laying the cabbage, wooden tubs must be thoroughly rinsed and soaked in water so that the tree is well saturated with water and does not take the juice from pickling. After all, steam it again. In poorly soaked tubs, cabbage can turn out to be dryish. It is also necessary to purchase plastic food buckets for transporting cabbage for sale and food containers for small packaging for sale.

Seasonings that are planned to be used in the process of fermentation of cabbage must be of high quality, table salt for pickling is not iodized. Iodized salt is not used in any kind of canning and salting of vegetables. During the preliminary work, you need to look for places to sell your products: offer them for sale in shops, cafes and canteens.

In order to acquire a large clientele for the future development of your business, it is a good idea to bring your products to the market. Sour cabbage is best done according to different recipes, because consumers have different tastes. Someone likes the classic sauerkraut, someone with various additives: cranberries, lingonberries, apples or red beets. The number of customers and, of course, your income for the season will depend on how tasty the first batch of sauerkraut will be prepared.

Over time, you can expand your production and harvest not only cabbage, but also pickle cucumbers, and cook pickled apples. If the purchase price for fresh cabbage from farmers is 5 rubles per kg and the cost of a kilogram of sauerkraut is from 50 rubles to 160 rubles, you can calculate whether it is worth doing this type of business. Moreover, you can receive income from this business idea by combining it with your main job and consider it as an additional type of income.

You will not believe how many unsold fresh cabbage goes to feed livestock in peasant farms, where formic acid from www.urzol.ru/hcooh.shtml is also required for fermenting colostrum when feeding calves. Let's help farmers by buying cabbage from them right on the spot, until it has risen in price (beneficial to you) or simply rotted in piles due to improper sales organization (beneficial to farmers). Everyone benefits from agricultural processing.

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Attachments: from 120,000 rubles

Payback: from 3 months

To build a business in the production of sauerkraut is quite possible for gardeners and owners of personal plots, because it is much more profitable to sell this vegetable in a canned form. And the shelf life is longer.

Business concept

Making sauerkraut is a relatively simple process that doesn't require a lot of ingredients. The main thing is to choose the right varieties of quality vegetables. In addition to growing cabbage, the main raw material, as well as carrots in your own garden, you can consider the option of renting an entire field, which will already provide an industrial scale.

The obvious advantages of such a business are low cost, which allows you to increase profits, year-round demand for the product from the consumer, as well as the ability to expand the range, including various additives in the recipe.

It is important to remember that the issue of organizing sales, in particular the definition of sales channels, must be thought out and resolved in advance, at the stage of business planning. As options, methods such as market trading, sales at fairs, sales via the Internet (it is possible to create your own online store or an agreement with existing ones), wholesale product sales, access to chain stores, and the use of small vegetable kiosks can be considered. And this is not a complete list of possible ways to solve this problem.

What is required for implementation?

The very first point in the process of implementing an entrepreneurial idea is planning, that is, drawing up a business plan. This will require conducting a market analysis in the area of ​​interest, identifying demand and available supply, studying competitors, suppliers of raw materials, and also identifying equipment that provides the highest productivity. It is obligatory to include in the plan the projected amounts of expenses and income, information on sources of financing, prospects for development and expansion of the business.

You should immediately decide where the raw materials for production will be purchased. Using home grown cabbage is arguably the most beneficial option. However, this means combining two types of business - growing vegetables and processing them, which may not always be within the power of a novice entrepreneur. Therefore, in the case of focusing on the business of processing raw materials, you need to look for a supplier with favorable prices.

You will need a room for work. Of course, it is possible to start production at home in the kitchen, but in this case it will hardly be possible to reach serious production volumes. Subsequently, you will need a suitable area for organizing a small workshop. The sufficient area for placement is from 20 to 30 square meters. To ensure compliance with the SES standards, the premises must have water supply and sewerage.

Do not forget about the need to officially register a business. The organization of an individual entrepreneur or LLC is possible. However, in most cases, the status of an individual entrepreneur is chosen for this kind of activity. The registration procedure is quite simple. For this, a standard set of documents with a receipt for payment of the state duty is submitted to the tax office.

The equipment required for operation will include: tables, containers for fermenting cabbage (enameled vessels or wooden barrels), knives or an electric vegetable cutter. Using an electric vegetable cutter will significantly increase your productivity.

In the process, the question of packaging the finished product necessarily arises. It can be packed in plastic bags or plastic containers (this option is very common), provided with labels. If the entrepreneur intends to independently organize the process, then a specialized filling line will be needed. It doesn't have to be new. It is possible to purchase used equipment in good condition, which will significantly save money.

One or two employees per shift will be enough for work. The entrepreneur himself can deal with issues such as setting up sales, general management of the process and even delivery of products at the initial stage.

Step-by-step startup instructions

The stages of launching a sauerkraut business project will include the following:

1. Drawing up a business plan.
2. Registration of individual entrepreneurs.
3. Search and rent of premises that comply with SES standards, repairs (if necessary).
4. Search for suppliers of raw materials.
5. Selection and purchase of the necessary equipment.
6. Hiring staff.
7. Purchase of raw materials.

Financial calculations

The launch of an activity is possible with a very budget with the subsequent expansion of the business. A minimum of equipment will make it possible to produce a certain volume of products even without the help of hired helpers.

Start-up capital

As an example, consider what investments will be required to open a small workshop. The main items of expenditure are:

• premises (rent) - 20 thousand rubles;
• minimum repairs and bringing them in line with the norms - 30 thousand rubles;
• electric vegetable cutter - 40 thousand rubles;
• fermentation tanks (barrels) - 30 thousand rubles.

Total: 120 thousand rubles.

The indicated amount of investments is minimal and will not provide the equipment necessary for the production of sauerkraut in tons, but it will quite allow to start activities and present the product to consumers, in order to subsequently gradually increase the turnover.

Monthly expenses

This type of production can function all year round and, accordingly, monthly fixed costs will arise, which the entrepreneur must take into account when planning the budget.

Such expenses will include:

• rent for the premises;
• communal payments;
• staff salaries.

How much can you earn?

Sauerkraut is a very flexible business. That is, depending on the effort, time and money invested, you can earn from several thousand to hundreds of thousands of rubles per month. As a guideline, you can rely on the following figures: ten tons of the product produced will bring income in the amount of 250 thousand rubles.

Payback period

The payback of a business project varies similarly to income, but on average, the investment can pay off within three months.

Business features

The features of the business include:

• an urgent need to resolve sales issues, on which the stability of sales will depend;
• high competition;
• the importance of the conditions for the purchase of raw materials, since favorable purchase prices will directly affect the profit of the enterprise.

Outcome

A business based on the production and sale of sauerkraut can generate a stable and fairly high income and does not require any special knowledge. It allows you to build up volumes gradually, starting with a small workshop and expanding production over time. With the right approach to promotion issues and work on the search for sales channels, an entrepreneur can expect success at the initial stage of activity.

The idea for a sauerkraut growing and selling business is suitable for anyone living in a rural area or with a personal plot of land. The desire to make money will help you start this business. In addition to your desire, no additional funds are required. To grow and sell sauerkraut, an individual does not need to hire workers, rent premises, and also does not need to pay for electricity for production. The entire process from growing to shredding is done by hand.

Cabbage is one of the most popular vegetable crops. For its cultivation, no special conditions are required. Cabbage is not whimsical, gives great fruits, and can be stored for a long time. Also, cabbage contains many vitamins, it is very useful for the stomach, prevents the development of ulcers and cleanses the intestines. There is a demand for cabbage in any form all year round.

For the sale of sauerkraut, shredded cabbage, you will additionally need to plant carrots, cucumbers, onions, garlic and herbs. The cultivation of additional crops depends on the recipe for the final product, but the main one is cabbage.

Briefly about the process of growing cabbage.
The soil must be prepared before the onset of winter. Preparation of the soil is clearing weeds, loosening, fertilizing. Cabbage does not like acidic soil, so you can use a powder that lowers the acidity of the soil.
Cabbage is grown from seed and planted out in the open field in spring. Further, it is required to provide watering and carry out loosening and hilling.
By types of cabbage can be early and late, early harvest - June, July, late - September, October, the choice is up to you. There are a lot of varieties and in different parts of our country their own ones take root better, consult with seed sellers.

After harvesting, a simple process of shredding and fermentation begins. What is cabbage shredding? This is a simple cabbage chopping with a shredder. The process itself takes place manually and is performed by one person. Carrots, possibly cucumbers, salt, vinegar, sunflower oil, sugar are added to the shredded cabbage. But that depends on the recipe. For your business, it is better to find unusual recipes, perhaps even exotic ones, and then you will have a unique product that is not on store shelves.
Cabbage is shredded in large enameled or wooden containers. After shredding, put under a press, so that the juice is released, and the sourdough processes take place.

The priorities for selling their products are large stores, but this will require obtaining all documentary permits that are required for a business in the food industry. And the second, no less important, is to agree with stores to display products on their shelves. But if you managed to get through all these conditional barriers and you like doing a business related to the cultivation of vegetable crops, then read a business idea about drying fruits and vegetables ... You can also supply your products to cafes and restaurants in your city, especially where there is traditional Russian cuisine.

Summing up, we can say that the business of growing and selling sauerkraut is a little costly and quite simple. The main thing remains to get all the necessary documents, perhaps find a company that will facilitate the registration processes and you will be able to work not under your own name. And, of course, negotiate with sales. It is possible to involve students in this business, who will be offered a percentage of the sale, if successful. Good luck!

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For pickling, white cabbage of mid-ripening, mid-late and late-ripening varieties is used - Moskovskaya Late, Slava, Belorusskaya, Zimnaya Gribovskaya, Podarok, Snow White, etc. Early cabbage varieties have loose heads and contain little sugar, so sauerkraut is of low quality. Carrots are used as raw materials, and depending on the recipe, apples, cranberries, lingonberries, caraway seeds (seeds), bay leaves, sweet peppers, etc.

According to the method of preparation, sauerkraut is divided into:

shredded,

chopped,

cabbage with chopped or chopped,

whole-headed, etc.

Each of the types of cabbage is prepared according to special recipes in accordance with the current technological instructions, but most often cabbage is sauteed with the addition of 3% carrots and 2% salt, and sometimes up to 8% apples, 0.05% caraway seeds, 0.03% bay leaves, 2% cranberries and 2% lingonberries, depending on the recipe. When pickling, whole cabbage is poured with 4% brine. Sometimes, according to the recipe, cabbage is fermented with sweet vegetable peppers and carrots (or without it), table beets and carrots, etc.

The sauerkraut production scheme includes stripping heads, removing stumps, shredding or chopping cabbage, preparing auxiliary raw materials, packing and compacting (self-pressing or vacuum pressing), fermentation, storage, unloading and packaging.

Cabbage stripped from green and damaged leaves with a cut flush with the head of cabbage after sorting according to quality is fed to a shredder, which shreds it into narrow strips no more than 5 mm wide, the size of chopped cabbage particles should be no more than 12 mm in the largest dimension. Cabbage is also fermented in whole heads of cabbage or in the form of half-cabbages, as well as with a layer of shredded or chopped cabbage.

At the same time, carrots are prepared, which improves the taste, appearance and nutritional value of the sauerkraut. Carrots are washed, peeled with root peels, cleaned by hand, chopped into strips, columns or circles of certain sizes. Apples, cranberries, lingonberries, bay leaves (sorted and washed), caraway seeds (cleaned of twigs and impurities), salt (sifted) are also prepared. Apples are laid in whole or in halves or quarters without seed chambers.

Clean cabbage leaves are placed on the bottom of the doshnik. Chopped cabbage, together with auxiliary materials, are loaded into the doser, leveled, tamped tightly and sprinkled with table salt in layers. Dense compaction helps create anaerobic conditions during fermentation.

When using a starter culture of pure cultures of lactic acid microorganisms - it is poured with a watering can on each layer of cabbage, placed in the doshniki. For the preparation of starter cultures, non-gas-forming lactic acid bacteria and yeast are used.

Pure cultures of microorganisms and yeast multiply separately. Cabbage broth, which is obtained by boiling fresh chopped cabbage in water, is used as a medium for obtaining the starter culture. When the cabbage has softened, the broth is filtered and added to the juice.

The cabbage loaded into the soshnik is covered with leaves with a layer of about 5 cm, and on top - with plastic wrap or gauze, a pressure circle is applied, the pressure is set with a screw press until the juice appears.

The most promising is the non-bending method, which reduces losses and improves product quality.

Pickling of cabbage is carried out in specialized box pallets with polyethylene liners with a capacity of 500 kg. A feature of the technology is the separation of fermentation and storage processes, which allows maintaining optimal temperature conditions for each of them. Prepared cabbage and auxiliary raw materials according to the recipe, as well as the ferment of pure cultures of lactic acid bacteria are loaded into containers with strong and dense polyethylene liners (200 microns thick). The container with cabbage is placed under the head of the vacuum unit and the air is sucked out of it with the help of a vacuum pump, which is between the pieces of vegetables and partially dissolved in the cellular juice of the cabbage. The total volume occupied by cabbage is sharply reduced. The liner is tightly tied, leaving free space for the gases released during fermentation, and from above, in order to avoid the ingress of air from the outside, is clamped using special clamps consisting of two bolted wooden planks.

The containers are placed by loaders into the fermentation chamber and kept there at a temperature of 20-24 ° C for 3-4 days. Then, when the total acidity of the cabbage reaches 0.7-0.8%, the containers are transported to a storage room at a temperature of 0 ... + 2 ° C, where it can be stored for several months. Before sale, sauerkraut is packed in plastic bags.

The fermentation process that occurs during sauerkraut includes three periods. In the first period, there is an intensive multiplication of lactic acid bacteria; in the second, the accumulation of lactic acid is the main fermentation period; in the third period, additional fermentation takes place.

In the first period, table salt causes plasmolysis of cabbage cells and extracts moisture contained in cabbage. The extractive substances in the cabbage cells pass into the brine. During this period of fermentation, the concentration of salt in the brine is high and microorganisms cannot develop in it. With further release of moisture from the cabbage, the salt concentration in the brine decreases and conditions are created for microbiological processes. There is a slight turbidity of the juice and strong gas formation caused by the activity of yeast, coli bacteria and other microorganisms. The foam that appears in this case is removed, since it serves as a good environment for the development of foreign microorganisms. At the same time, lactic acid bacteria begin to act, which gradually occupy a predominant position. The rate of fermentation, and therefore the quality of the product, depends on the temperature. The most favorable temperature is 17-22 ° С. At lower temperatures, fermentation is slow, which degrades the quality of the finished product. Higher temperatures are also undesirable, as this will contribute to the development of extraneous microflora.

The first stage of the process ends with the beginning of the reproduction of lactic acid bacteria. This stage should be carried out quickly so that the resulting lactic acid suppresses the development of foreign microorganisms as soon as possible.

The second period - the main fermentation - is characterized by the accumulation of lactic acid as a result of the decomposition of sugars.

The most favorable for the second period of the process is also a temperature of about 20 ° C, at which fermentation lasts 5-7 days. At such a fermentation temperature, a relatively rapid development of lactic acid bacteria is ensured and side processes are inhibited. Sauerkraut is obtained with a lower content of alcohol and volatile acids, with a greater preservation of ascorbic acid.

Lactic acid fermentation stops when 1.5-2.0% of lactic acid is formed in the product. The most pleasant to taste is cabbage with an acidity of 0.7-1.3%, containing 1.2-1.8% of sodium chloride.

The third period of the fermentation process is characterized by the fact that the accumulated lactic acid begins to suppress the activity of lactic acid bacteria. At the same time, in conditions of high acidity, molds and filmy yeasts develop well, which destroy lactic acid. To prevent their development, sauerkraut is stored at a temperature of 0 ... -2 ° C, using natural and artificial cold for this. The cabbage is stored in the same boxes in which it was fermented, at a relative humidity of 90-95%, which significantly reduces the evaporation of moisture from the surface. The best are the doors, the lower part of which is located in an artificially cooled basement.

Ideas with minimal investment and risks can be safely attributed to such an idea as the production of sauerkraut. The product is undoubtedly popular, especially among city dwellers in the autumn-winter period. What we see today on supermarket shelves often does not correspond to high quality. If you learn how to make sauerkraut really tasty, according to that real homemade recipe, customers will stand in line.

Organization of production

This business has two paths: legal and illegal. The first option is more costly and is justified only if good distribution channels are established (for example, a retail network). We are talking about production volumes of at least 1 ton of cabbage per day. Legalization of business involves the registration of entrepreneurial activity (IP), tax registration, registration of all permits (Rospotrebnadzor, Pozhnadzor), strict observance of all sanitary rules in the room (ceiling height, walls, appropriate equipment, sanitary books, etc.). You will definitely need to obtain a declaration of conformity for products (not to be confused with certification). All possible engineering networks must be connected in the room: sewerage, water supply, ventilation, electricity. The cost of starting a business will be at least $ 20 - 35 thousand.

Illegal business can also be run at home, but there can be no talk of serious turnover and large contracts. This option is suitable for testing the market (see product sales channels), since it does not imply high start-up costs and serious risks. “This type of business is good only in informal execution. Premises, tables, baths or plastic barrels, Tajiks. Here's a profitable production, "says user welikii from the Business Ideas forum.

Fermentation equipment and technology

It is better to use oak barrels for pickling, as the quality of the cabbage is better. A new 200-liter oak barrel will cost from 15 to 20 thousand rubles. If the budget is a problem, you can buy plastic barrels, but they will have a slightly different product taste and quality.

Calculations from business forums show that for the daily sale of 100 kg of sauerkraut, 3 barrels with a capacity of 200 kg each will be required. This is necessary in order to support the entire technological process: laying, ripening, packaging, etc.

Immediately it is worth considering the issue of storing raw materials (cabbage, carrots, etc.). A sufficiently capacious warehouse (at least 50 sq. M.) Is required, as well as well-established channels for the supply of products.

Financial calculation

As for the raw material issue itself, for the production of 10 tons of sauerkraut you will need:

• Fresh cabbage - 11 800 kg.
• Salt - 25 kg.
• Carrots - 30 kg.
• Cranberries and lingonberries - 30 kg.
• Seasonings - 10 kg.

The approximate cost of production for raw materials alone is 600,000 rubles. The sale of 10 tons of sauerkraut will give 1,000,000 rubles. The difference will be 400,000 rubles. We deduct the costs of wages, taxes, utilities and transportation costs and we get a profit of about 250,000 rubles.

Sale of goods

The main markets for sauerkraut will be retail stores, vegetable stores, retail chains, kindergartens and catering organizations. Let's dwell briefly on each.

Small grocery stores are a good option, but such outlets are becoming less and less as they are being replaced by retail chains. In addition, they will not be able to take large volumes (maximum 15 kg at a time), so the road to small settlements is closed (unprofitable from the point of view of logistics). You can only explore cities where there are many such points.

Trading networks are ideal as they can charge as much as you cannot even produce. But there is one known problem - the expensive admission ticket. To get on the shelves of the supermarket, you will have to satisfy the requests of purchasing managers. And they are very large. Also, you will have to meet all the requirements of the network: labeling, packaging and no problems with specialists.

Kindergartens are also a good option, but there may be difficulties in obtaining a government order (tender). If you win the tender, you can get admission to many kindergartens in your city.

In the absence of an agreement with shops or cafes, you can sell cabbage yourself in the market. “I know a guy from Ryazan, he sells sauerkraut, cucumbers, tomatoes and other pickles at the market in Zhulebino. Arrives three times a week. The people take from him very actively, although there are still several points on the market. But he tastes better. In the summer he does not sell (apparently, he grows vegetables on his own), he trades somewhere from October to May, "says the user" mouse "from the biznet.ru forum.

Business prospects - what else can you make money on

The production of sauerkraut is successfully combined with the production of other vegetable products: pickled cucumbers and tomatoes, Korean carrots and cabbage, salads and pickled mushrooms, etc. This is convenient because vegetables can be taken from the same suppliers (farms).

With the expansion of the assortment, you can open your own points at grocery stores, in markets or trade from a car shop.