Natural form

Sauerkraut as it comes from the jar — pale yellow, finely shredded, glistening with brine.

Shows the recognizable appearance, texture, and color of sauerkraut so readers can identify it immediately.

Condiments

Sauerkraut

Fermented shredded cabbage with a tangy, sour bite, served as a side or cooked into stews.

Sauerkraut is finely shredded cabbage fermented in its own brine by lactic-acid bacteria, giving it a sharp, sour tang and crisp texture. A staple of Central and Eastern European cooking, it is eaten cold as a condiment or cooked into dishes like bigos and braised pork. The fermentation also makes it a natural source of probiotics and vitamin C.

Sauerkraut is shredded cabbage that has been salted and left to ferment by naturally occurring Lactobacillus bacteria. This lacto-fermentation process—no vinegar is added in traditional production—converts sugars into lactic acid over one to four weeks, creating the characteristic tangy, sour bite. The result is a deeply flavorful condiment with a firm, slightly crunchy texture. Its origins lie in Central and Eastern Europe, particularly Germany, Poland, and Alsace, where it has been documented since at least the 4th century BCE. The modern lacto-fermentation method developed during the Middle Ages, transforming a simple preservation technique into a culinary cornerstone. In traditional German and Eastern European cooking, sauerkraut functions as a supporting side rather than a centerpiece, typically braised briefly with aromatics to maintain its texture and bright acidity. Quality varies enormously between raw refrigerated versions and pasteurized shelf-stable jars—the raw product offers far more complex, vibrant sourness and live probiotic cultures, while pasteurized versions taste notably flatter and duller by comparison.

Measured in: g
Storage: Fridge

Types & varieties

Bavarian/Traditional German

Often made with caraway seeds and juniper berries; pale, mild, and slightly sweet

Polish

May include grated carrot; firmer texture, tangier

Red Cabbage

Made with red cabbage; deeper purple color, slightly sweeter

Jewish-Style

Brushed with brown sugar or honey; sweeter, darker

Rauchkraut (Smoked)

Smoked over pine or juniper; deeply savory, aromatic

Raw/Unpasteurized

Refrigerate; contains live cultures; brighter, more complex sourness

Bavarian Sweet

Cooked with wine or sugar; reduced sourness, glossy finish

Common uses

Topping for grilled sausages (bratwurst, knockwurst, bockwurst, hot dogs)Reuben sandwich componentBraised alongside pork shoulder, chops, or bellyPierogi and dumpling fillingsChristmas pork and sauerkraut stew (Schwarzwälder Festtagskohl)Jägerschnitzel accompanimentPotato pancakes toppingClassic sides for roast pork, duck, or gooseAdded to lentil or pea soups for body and tangCasserole dishes with ham or other cured meats

Tips & pitfalls

Buy raw, refrigerated sauerkraut from the refrigerated section for live cultures and brighter flavor; the pasteurized shelf-stable versions taste notably duller
Rinse under cold water briefly if the brine is excessively salty, then taste before adding more seasoning
Drain and pat dry before sautéing or frying if you want caramelization and some crispness rather than steaming
When braising, add a splash of dry white wine or apple cider to the pot for complexity
Do not overcook: extended boiling destroys the tang and turns it mushy; add near the end or braise briefly
Taste before using—if it smells rotten, slimy, or has mold beyond a thin surface film, discard the batch
For a quick prep, sauté onion in butter or bacon fat, add drained kraut, and cook until edges brown slightly
The brine itself is valuable: use it in salad dressings, marinades, or as a probiotic-rich sip (diluted)

Nutrition

25kcal

Energy

105 kJ · per 100 g

Where the calories come from

Protein 18%Carbs 79%Fat 3%

Protein

1.3g

3% DV

Carbs

5.8g

2% DV

Fat

0.1g

0% DV

Fiber

2.5g

9% DV

Sugars

3.2g

of which

Sodium

18mg

1% DV

Notable micronutrients

Vitamin K63% DV

Vitamin C41% DV

Folate11% DV

Vitamin B67% DV

Thiamin (B1)5% DV

Potassium4% DV

Source · USDA FoodData Central · Cabbage, raw

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Sauerkraut yet.

Good to know

Origin: Central/Eastern Europe (Germany, Poland, Alsace); documented since at least the 4th century BCE, though modern lacto-fermentation methods developed in the Middle Ages
Primary Fermentation Agent: Lactobacillus bacteria (lactic acid fermentation); no vinegar added in traditional production
Core Ingredients: Cabbage and salt only; some varieties add caraway, juniper berries, or other spices
Sodium Content: High (500–900mg per 100g serving); rinse to reduce if needed
Shelf Life (Unopened): 12–18 months in cool, dark storage; pasteurized jars are shelf-stable
Shelf Life (Opened): Refrigerate; use within 3–6 months for best quality
Probiotic Status: Raw/unpasteurized sauerkraut contains live cultures; pasteurized versions do not
Color: Pale yellow-green to deep golden depending on cabbage variety and fermentation

Substitutes

Kimchi — Korean fermented napa cabbage; spicier, more complex, funkier; use sparingly as a 1:1 substitute in non-German contexts
Curtido — Salvadoran fermented cabbage with lime and chilies; tangy but milder, excellent in sandwiches
Quick-Pickled Cabbage — Cabbage salted and tossed with vinegar; lacks fermentation depth but close in texture and acid

Pairs with

Pork (all cuts)Sausage and cured meatsCaraway seedsJuniper berries Apples Rye bread MustardBeer or white winePotatoesOnions

Also called

Sour Cabbage · Kiseli Kupus