Kruegermann Sauerkraut

What is Sauerkraut?

Germans eat so much sauerkraut it handed them the friendly nickname Krauts. So it must be good, but what is it? Literally translated 'sour cabbage', sauerkraut is shredded white cabbage allowed to be natuarally fermented by lactic acid bacteria, giving it the distinct sour taste. This is very different from coleslaw, which is white cabbage soaked in vinegar.

Why should I eat Sauerkraut?

Sauerkraut is rich in minerals and vitamins A, B, C, and K. Sauerkraut is a low calorie food, contains no fat, only 3 to 4% carbohydrates, and 1 to 2% proteins.

Ingredients:

Cabbage, Water, Sea Salt.

32 fl oz

How should I eat Sauerkraut?

Open a glass of Kruegermann Sauerkraut. Pour the kraut into a sieve and rinse the brine out with fresh water. Heat the kraut slowly, best in a slow cooker. Be careful not to burn it. Add it to your favourite meat and potatoe dish or top off your hot dog.

Kruegermann Sauerkraut

Kruegermann Sauerkraut is made the old fashion way using only three ingredients: Cabbage, salt, and water. The cabbage is cleaned, cut, and compacted in small batches. Kruegermann's Sauerkraut stands out for the old fashion production methods and the high quality raw materials used.

The cabbage used for Kruegermann Sauerkraut is grown on the a family owned farm in the Edna Valley near San Luis Obispo, California. Kruegermann allows the fermentation to occur 100% naturally. There are no bleaching agents used to artificially whiten the cabbage. The Sauerkraut is paseurized without using preservatives.

16 fl oz