Sauerkraut

Fermented And Pickled FoodBrassicaSourSaltyTangyFunkyCrispJuicy

Nutrition (per 100 g)

Calories: 19
Protein (g): 1
Fat (g): 0.1
Carbs (g): 4.3
Fiber (g): 2.9
Sodium (mg): 661

Values vary with brine strength and drain weight; rinsed or homemade batches often contain less sodium. Fermentation softens the cabbage slightly and heightens acidity.

Storage

Room temp: up to 0 days
Refrigerated: up to 14 days
Frozen: up to 90 days

Sauerkraut is finely shredded cabbage fermented in salt brine. Its flavor is bright, sour, and lightly funky with a juicy crunch, and it holds up in braises while adding acidity to rich dishes. Common uses include topping sausages and sandwiches, folding into pierogi or salads, and simmering with pork or potatoes. Sold refrigerated raw or pasteurized in jars and cans.