Sauerkraut

Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria, producing a sour, crisp condiment widely associated with German cuisine and with Central and Eastern European cooking.

The cabbage is salted and packed to draw out moisture. Natural lactic acid bacteria on the cabbage ferment sugars to lactic acid, which preserves the product and gives its distinctive tang. Fermentation typically takes one to several weeks at cool temperatures and can be sped or slowed by salt concentration and temperature. Commercial versions may be produced from pre-cut cabbage in brine and may be pasteurized to extend shelf life.

Sauerkraut has a long history in Europe, with references in German and Polish culinary traditions dating back to the medieval period. It became popular in the United States with German and Central European immigration and is now common in many cuisines worldwide.

Nutritionally, sauerkraut is low in calories and high in fiber and vitamin C; it may contain live probiotic cultures if sold unpasteurized or non-pasteurized, though pasteurized varieties have reduced or no live bacteria.

Common uses include as a side dish with sausages, pork, or dumplings; it is a key component of dishes such as the Reuben sandwich and pierogi fillings.

Storage: Unopened jars can be kept in a cool, dark place; after opening, refrigerate and use within several weeks. Signs of spoilage include off odors, unusual color, or mold.