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Kitchen Dictionary: sauerkraut

Pronounced: SOW-uhr-krowt


Sauerkraut is German for "sour cabbage," but is originally a Chinese invention using rice wine. Today's Sauerkraut is made by fermenting cabbage, salt and spices. Sauerkraut is an excellent source of vitamin C and B.


Season: available year-round

How to select: Sauerkraut can be purchased in cans and jars in the supermarket or fresh out of the crock or in plastic bags in the deli section.

How to prepare: It should be rinsed before using in casseroles, as a side dishes or the classic reuben sandwich.

Matches well with: apples, bacon, beer, brown sugar, caraway seeds, cream, dill, juniper berries, mushrooms, onions, pheasant, pineapples, pork, poatoes, sausages, shallots, tomatoes, white wine

More Sauerkraut Recipes
Popular Sauerkraut Recipes
Crock Pot Pork Roast and Sauerkraut
Crock Pot Kielbasa & Sauerkraut
Pennsylvania Dutch Pork and Sauerkraut

Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 26
Calories from Fat 1 (6%)
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 938mg 39%
Potassium 241mg 6%
Total Carbohydrate 6.1g 2%
Dietary Fiber 4.1g 16%
Sugars 4.1g
Protein 1.3g 2%

How is this calculated?