• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Preserves / Pickles / Sauerkraut

Sauerkraut

This page first published: Sep 22, 2002 · Updated: Jun 9, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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).

Tagged With: Cabbage, German Food, Pickling

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘When you flip anything, you really to you just have to have the courage of your convictions.’ — Julia Child (Source: The French Chef)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links