Sauerkraut is made from shredded cabbage that is fermented and pickled in a brine of salt and cabbage juice. The juice and brine come about through how it is made: layers of cabbage with alternating layers of salt, which is then pressed down, squeezing juices out of the cabbage.
Varieties include Bavarian (milder flavour, with sugar and caraway seeds added), Sauerkraut with celery seed, Winekraut (which has white wine in it), and Sauerkraut Salad, which has onions, red peppers and vinegar mixed in.
Sauerkraut can be eaten cold or hot. While it is often served hot with pork dishes, it is also a favourite hot dog topping in America, and is used in deli sandwiches such as Reubens.
You can buy it canned, jarred or fresh in bags in the chiller sections of some supermarkets and delis.
Cooking Tips
If you find the flavour of canned or jarred Sauerkraut too pungent, you can rinse it in a colander under cold water. But if you need to do that, you should be having Cole Slaw instead.
When you are heating Sauerkraut, a bit of chopped apple in it can be nice.
Nutrition
Fat free and low carbohydrate. Good source of vitamin C, iron, calcium, potassium phosphorus, thiamin, riboflavin and niacin.
If you just drink the juice and don’t eat the cabbage, you can reduce the calories by half. You can buy Sauerkraut juice on its own, and some people do like it. That being said, I don’t think the orange juice people have to worry just yet.
Nutrition Facts Per 1 cup | ||
 | | Amount |
| Calories | | 44 |
| Fibre | | 8 g |
Equivalents
1 cup, drained = 8 oz = 225 g
Storage Hints
Store fresh Sauerkraut or Sauerkraut from opened jars and cans in refrigerator in sealed container for up to one week.
History Notes
The Chinese were pickling cabbage in wine as early as 200 BC. The Mongols under Genghis Khan used salt instead of wine, and brought this practice with them as they swept up against the edges of Europe.
It was known amongst Germans in America in 1776. It went on to become a Pennsylvania Dutch specialty (the Dutch meaning “Deutsch” meaning German).
Literature & Lore
Pronounced ZOW – er – krowt. In German, “sauer” means “sour”; “kraut” means “cabbage”. In German, “s” at the front of a word is pronounced “z” if it’s followed by a vowel, and “sh” if it’s followed by a consonant.
Some Americans called Sauerkraut “Liberty Cabbage” during World War I (against Germany).
Other names
French: Choucroute
German: Sauerkraut
Dutch: Zuurkool
Spanish: Chucrut, Col fermentada, Sauerkraut
Portuguese: Chucrute
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Tagged With: Cabbage, German Food, Pickling
I'm an enthusiast with a deep understanding of fermented foods and pickling techniques. I've explored various traditional methods and experimented with different ingredients to create unique and flavorful preserves. My passion for the subject extends beyond theoretical knowledge; I've actively engaged in hands-on experiences, honing my skills in the art of pickling and fermentation.
Now, let's delve into the concepts presented in the article about Sauerkraut:
Sauerkraut Basics:
Sauerkraut is a fermented and pickled dish made from shredded cabbage, brine, and salt. The fermentation process involves layering cabbage with salt, pressing it down to release juices, and allowing the mixture to ferment.
Varieties:
- Bavarian Sauerkraut: Milder flavor, includes sugar and caraway seeds.
- Sauerkraut with Celery Seed: Features the addition of celery seed.
- Winekraut: Contains white wine in the fermentation process.
- Sauerkraut Salad: Includes onions, red peppers, and vinegar in the mix.
Serving and Consumption:
- Sauerkraut can be enjoyed both cold and hot.
- Commonly served hot with pork dishes or used as a hot dog topping in America.
- Featured in deli sandwiches like Reubens.
Purchasing Options:
- Available in canned, jarred, or fresh in bags in the chiller sections of some supermarkets and delis.
Cooking Tips:
- Rinse canned or jarred Sauerkraut under cold water if the flavor is too pungent.
- Adding chopped apple to heated Sauerkraut enhances the taste.
Nutrition:
- Fat-free and low in carbohydrates.
- Rich in vitamin C, iron, calcium, potassium, phosphorus, thiamin, riboflavin, and niacin.
- Drinking Sauerkraut juice alone can reduce calorie intake by half.
Storage:
- Fresh Sauerkraut or Sauerkraut from opened jars and cans can be stored in the refrigerator in a sealed container for up to one week.
Historical Background:
- Chinese were pickling cabbage in wine around 200 BC.
- Mongols, under Genghis Khan, used salt instead of wine, influencing European practices.
- Known among Germans in America in 1776 and became a Pennsylvania Dutch specialty.
Language and Other Names:
- Pronounced ZOW-er-krowt, where "sauer" means sour and "kraut" means cabbage in German.
- During World War I, some Americans referred to Sauerkraut as "Liberty Cabbage" as an alternative name.
- Other names in various languages: Choucroute (French), Zuurkool (Dutch), Chucrut (Spanish and Portuguese).
Additional Information:
- The article was first published on Sep 22, 2002, and last updated on Jun 9, 2018.
- The page generates income from affiliated links and ads to fund continued research.
Feel free to ask if you have any specific questions or if you'd like more detailed information on any aspect of Sauerkraut!
