Sauerkraut Questions (2024)

FAQs

Does canning sauerkraut destroy the probiotics? ›

Some fermented foods lose their probiotic organisms as a result of heat treatment. Canned sauerkraut and canned kimchi, two foods that contain probiotics when not canned, are put under heat as part of the canning process. Often, this heat deactivates the probiotics found in these foods.

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

It contains probiotics, a variety of vitamins such as vitamins C, A, K, and minerals such as iron. Sauerkraut has several health benefits: Prompted gut health: Sauerkraut contains probiotics—live bacteria that support digestive health.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Also, because canned products have been pasteurized, the kraut within lives in a sterile, albeit stinky, environment. Homemade sauerkraut has the advantage of being filled with what the kids are calling “probiotics,” beneficial microbes that can aid digestion and boost our immune systems.

If you're pregnant or immunocompromised, you should avoid eating unpasteurized sauerkraut. If you take MAOIs, have blood pressure concerns, or have food intolerances or allergies, speak to your doctor before eating sauerkraut. Otherwise, sauerkraut is likely to be a nutritious and healthy addition to your diet.

Store the container at 70°–75°F (21°–23°C) while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60°–65°F (15°–18°C), fermentation may take six weeks. Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil.

Eating Raw Sauerkraut

Raw sauerkraut can be enjoyed as is, by the forkful. Just take the jar out of the fridge, grab a fork, and enjoy the health benefits! Eat a forkful once or twice a day straight from the jar. Buy unpasteurized sauerkraut from the refrigerator section of your grocery store.

Raw, unpasteurized sauerkraut contains beneficial probiotics that generally do not survive the pasteurization process. You can typically find these in the refrigerated sections of some grocery stores, but it's best to check the label to make sure your sauerkraut has not been pasteurized.

Is supermarket sauerkraut good for you? ›

Store-bought sauerkraut is considered to be less nutritious compared to homemade sauerkraut due to the processing. Most store-bought sauerkraut varieties undergo pasteurization during canning, and this eliminates all live probiotic content.

Fermented foods are also shown to improve mood and sleep. Prebiotics, found in fermented food, are non-digestible ingredients that selectively stimulate the growth and activity of beneficial bacteria in our gut.

One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.

It is also possible to see mold growing on the surface of your sauerkraut. If you see mold, don't panic! Your sauerkraut is still likely good (it's preserved by the lactic acid produced by Lactobacillus). Mold forms when the cabbage isn't fully submerged under brine or if it's too warm in your kitchen.

This can be due to a few issues: 1) the cabbage has been exposed to air, 2) the brine levels have dropped, 3) poorly cleaned jars…

About Canned or Tinned Sauerkraut

Heating is an important part of canning as the heat pasteurises all bacteria in the can so that no fermentation occurs and the can can remain room-temperature-stable for many, many years.

Due to their method of production - fermentation by lactic acid fermentation - sauerkraut, kimchi & Co. contain millions of lactic acid bacteria, which make them natural probiotics.

Draining the sauerkraut helps lower its sodium content; undrained sauerkraut may have as much as double the sodium, according to the USDA Nutrient Database. You'll reduce the sodium more by rinsing the sauerkraut under cold water after it's drained.

Whether you prefer vinegar-based or non-vinegar-based sauerkraut, this fermented cabbage dish is a great addition to any meal and a wonderful source of probiotics and antioxidants.