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.
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. You can eat it
cold or hot. If you want it hot, heat the kraut slowly, best in a
slow cooker. Be careful not to burn it. Add it to your favourite
meat and potato dish or top off your hot dog.
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.
Cabbage, Water, Sea Salt.