Sauerkraut

Sauerkraut is a tangy, fermented cabbage that is enjoyed year-round, with a peak season in the fall when cabbages are typically harvested. It's a staple in Central and Eastern European cuisines, particularly German, Polish, and Russian dishes. Sauerkraut is versatile in the kitchen, used both as a condiment and an ingredient in recipes like stews, sandwiches, and salads. Its sour flavor comes from the lactic acid that forms when the bacteria ferment the sugars in the cabbage leaves.

Sauerkraut Synonyms

Sour cabbage
fermented cabbage

Sauerkraut Substitutes

Kimchi

Different Forms/Types of Sauerkraut

Raw

Sauerkraut in its most traditional form, consisting of raw fermented cabbage that has been finely cut and salted.

Canned

Sauerkraut that has been preserved and sealed in a can, which is shelf-stable until opened.

Jarred

Sauerkraut packaged in glass jars, often pasteurized, and can include additional flavorings such as caraway seeds.

Refrigerated

Fresh sauerkraut found in the refrigerated section, which may contain live probiotics due to being less processed.

How to Choose Sauerkraut

When selecting sauerkraut, look for products with a short list of ingredients, typically just cabbage, salt, and sometimes water. Avoid sauerkraut with preservatives or added sugars. For the freshest taste and probiotic benefits, choose refrigerated sauerkraut. The texture should be crisp, not soggy, and the color should be pale to golden, not brown, which can indicate over-fermentation or pasteurization.

Cooking/Prep Tips for Sauerkraut

Sauerkraut, with its distinctive tangy flavor and probiotic qualities, is a fermented cabbage that can add depth to many dishes. For intermediate and expert home cooks, it's important to note that sauerkraut should be added towards the end of the cooking process to preserve its probiotic benefits and prevent it from becoming overly mushy. When heating sauerkraut, do so gently and avoid boiling. If you're incorporating it into a hot dish, consider stirring it in off the heat. For a crispy texture, some cooks like to briefly sauté sauerkraut to add a bit of color and enhance its flavor profile.

Shelf Life of Sauerkraut

Unopened canned or jarred sauerkraut can be stored in a cool, dark place for several months. Once opened, sauerkraut should be stored in the refrigerator and is best consumed within a month. Ensure that the sauerkraut is submerged in its juice to prevent drying out. For raw or refrigerated sauerkraut, keep it in its original packaging or an airtight container in the fridge and use it by the date indicated on the package for the best quality and to maintain its probiotic properties.

Recommended Brands for Sauerkraut

raw sauerkraut: Bubbies

canned sauerkraut: Libby's

jarred sauerkraut: Hengstenberg

refrigerated sauerkraut: Farmhouse Culture

Cooking Techniques for Sauerkraut

Baking: Sauerkraut can be baked into dishes like casseroles or alongside meats like pork. The key is to cover it to prevent drying out and to bake at a moderate temperature to integrate its flavors without losing its characteristic tang.

Sautéing: Quickly sautéing sauerkraut in a bit of oil or butter can enhance its flavor and add a pleasant texture. Keep the heat medium to avoid burning and to retain its health benefits.

Mixing Raw: Often, sauerkraut is used raw, mixed into salads or as a topping for dishes like sausages and sandwiches to add a crunchy texture and zesty flavor.

Popular Sauerkraut Recipes

Reuben Sandwich
Sauerkraut and Sausages
Pork and Sauerkraut

Sauerkraut Nutritional Information (100g)

fat: 0.1 g
fiber: 2.9 g
sugar: 1.8 g
protein: 0.9 g
calories: 19 kcal
carbohydrates: 4.3 g

Flavor Combinations

Sauerkraut pairs well with rich meats like pork and sausages, which balance its acidity. Apples, caraway seeds, and potatoes are also classic pairings. For a fresh twist, try combining it with sweet elements like roasted beets or carrots to counter its tanginess. Herbs and spices such as juniper berries, dill, and mustard seeds can complement its flavor profile. Creamy dressings or cheese can help to mellow out the sharpness of sauerkraut in a dish.

Allergen Information

Sauerkraut is generally not a common allergen, but those with histamine intolerance or those sensitive to fermented foods should consume it with caution.

Ingredient Comparisons

Kimchi vs Sauerkraut

Recipes with Sauerkraut

Shrimp Sauté with Kielbasa and Sauerkraut