Simple Cabbage, Traditional Fermentation
Sauerkraut is made by fermenting shredded cabbage with salt. During fermentation, naturally occurring lactic-acid bacteria transform the cabbage and create its characteristic tangy flavor.
What Does Sauerkraut Provide?
Cabbage contributes fiber, vitamin C and vitamin K. Unpasteurized refrigerated sauerkraut may also contain live cultures, although amounts vary by product and processing method.
Easy Ways to Enjoy It
Add sauerkraut to sandwiches, veggie burgers, grain bowls, salads or roasted potatoes. It can also be served as a bright, tangy side dish.
Shopping Tip
If live cultures are important to you, check the label for refrigerated, unpasteurized sauerkraut. Sodium can vary considerably, so compare labels when that matters to your diet.