Sauerkraut
A sour, crunchy pickled cabbage (sauerkraut) made by fermenting finely shredded white cabbage in its own juices with salt. Favored alongside sausages, meat and in sandwiches.
What Is Sauerkraut?
Sauerkraut, German for “sour cabbage”, is a cabbage pickle made by rubbing finely shredded white cabbage with salt and fermenting it in its own juice. It is a classic fermented product of Central and Eastern European cuisine.
During fermentation, the cabbage's natural bacteria convert sugars into lactic acid under the control of the salt; this gives sauerkraut its sour taste, sharp smell and durability. The result is a sour, lively pickle that retains its crisp texture.
Nutritional Value of Sauerkraut
Drained sauerkraut contains approximately 19 kcal energy per 100 grams, making it very low in calories; it contains fiber and vitamin C. Since it is fermented with salt, its sodium is high. Values are approximate, based on a similar profile.
How Should Sauerkraut Be Consumed?
Sauerkraut is a salty fermented product; since its sodium is high, it should be consumed in moderation, and those on salt restriction should be careful. Unheated (unpasteurized) varieties may contain live fermentation cultures; a clean, properly produced product should be chosen for safety.
This information is general; sauerkraut is a food, not a substitute for medical treatment.
How to Choose Sauerkraut?
Good sauerkraut is light-colored, crisp, smells sour-clean and sits in its own clear-cloudy juice. Darkened, slimy or foul-moldy smelling products are not preferred.
- Color should be light, texture crisp
- Smell should be sour-clean
- Slimy and foul-smelling products should not be bought
How to Store Sauerkraut?
Sauerkraut is stored in the refrigerator, in its own sour juice, in a closed container; it keeps for a long time as long as the liquid covers the cabbage. Taking it out with a clean spoon after opening delays spoilage.
Using Sauerkraut in the Kitchen
Sauerkraut is used mostly as a garnish alongside sausage and meat, in sandwiches (such as the Reuben), stews and salads. Its sour-crisp taste balances fatty meat and sausage; it is served both raw and lightly heated.
How Is Sauerkraut Made at Home?
Finely shredded white cabbage is weighed and rubbed with the appropriate proportion of salt, kneaded until it releases its juice; it is then packed into a clean container, pressed so its own juice covers it, and fermented without air for several days to weeks. Cleanliness and the correct salt ratio are important for safe fermentation.
Frequently Asked Questions
Are sauerkraut and ordinary cabbage pickle the same?
Both are fermented cabbage; sauerkraut is a sour, crisp variety made by fermenting finely shredded cabbage with salt in its own juice. Spices and method can vary by region.
Is sauerkraut cooked?
It is eaten both raw and lightly cooked; cooking it for a long time at high heat reduces its crispness and lively character, so it is often heated briefly or used raw.
Why is sauerkraut sour?
The lactic acid formed during fermentation gives it its sour taste; this same acid also preserves the pickle and keeps it durable.