Sauerkraut

What Is Sauerkraut?

Sauerkraut, meaning “sour cabbage” in German, is made by rubbing salt into finely shredded white cabbage and fermenting it in its own juices. It is a classic fermented food in Central and Eastern European cuisines.

During fermentation, the cabbage’s natural bacteria convert sugars into lactic acid under the influence of salt; this gives sauerkraut its sour taste, sharp smell, and shelf life. The result is a tangy, lively pickle that retains its crisp texture.

Sauerkraut Nutrition Facts

Drained sauerkraut is very low in calories, with approximately 19 kcal of energy per 100 g; it contains fiber and vitamin C. Because it is fermented with salt, it is high in sodium. These are approximate values based on a similar profile.

How Should Sauerkraut Be Consumed?

Sauerkraut is a salty fermented food; because it is high in sodium, consume it in moderation, and people limiting salt should be cautious. Unheated (unpasteurized) varieties may contain live fermentation cultures; for safety, choose a clean, properly produced product.

This is general information. Sauerkraut is a food and is not a substitute for medical treatment.

How to Choose Sauerkraut

Good sauerkraut is light-colored and crisp, has a clean sour smell, and remains in its own clear-to-cloudy brine. Avoid products that are darkened, slimy, or smell foul or moldy.

• The color should be light and the texture crisp.
• The smell should be clean and sour.
• Do not buy products that are slimy or smell foul.

How to Store Sauerkraut

Store sauerkraut covered in its own brine in the refrigerator; it keeps for a long time as long as the liquid covers the cabbage. After opening, use a clean spoon to slow spoilage.

Using Sauerkraut in the Kitchen

Sauerkraut is most often served as a side with sausages and meat, and used in sandwiches (such as a Reuben), casseroles, and salads. Its tangy, crisp taste balances fatty meats and sausage; it can be served raw or lightly heated.

How to Make Sauerkraut at Home

Weigh finely shredded white cabbage, rub it with an appropriate amount of salt, and knead until it releases its juices; press it into a clean container so its own liquid covers it, then ferment it without air exposure for a few days to a few weeks. Cleanliness and the correct salt ratio are important for safe fermentation.

Frequently Asked Questions

Is sauerkraut the same as ordinary pickled cabbage?

Both are fermented cabbage; sauerkraut is a tangy, crisp variety made by fermenting finely shredded cabbage with salt in its own juices. Spices and methods may vary by region.

Can sauerkraut be cooked?

It can be eaten raw or lightly cooked; cooking it for a long time over high heat reduces its crispness and lively character, so it is often only briefly heated or used raw.

Why is sauerkraut sour?

Lactic acid produced during fermentation gives it its sour taste; the acid also preserves the pickle and helps it keep.