Sauerkraut is made from the crisp center leaves of the finest quality cabbages which are shredded, salted and cured for several weeks in huge wooden or concrete vats
Americans annually consume 387 million pounds of sauerkraut, or about 1.5 pounds per person per year
- Sauerkraut is fat free
- It also is low in calories, with one cup of undrained sauerkraut having only 44 calories, and one cup of sauerkraut juice has only 22
- It provides almost one-third of the US RDA for vitamin C, plus other important nutrients including iron, calcium, potassium, phosphorus, thiamin, riboflavin and niacin. One cup also provides approximately 8 grams of fiber.
- Medical and health experts recommend eating several servings of cruciferous vegetables each week to reduce the risk of cancer of the colon.* Sauerkraut, like cabbage, Brussels sprouts, cauliflower, broccoli and turnips, is a cruciferous vegetable.
- Bavarian Kraut - a milder flavor, sweetened with sugar and caraway seeds
- Sauerkraut with Caraway Seeds
- Sauerkraut with Celery Seed
- Winekraut - fermented in white wine
- Sauerkraut Salad - a mild, slightly sweet salad which includes onion, red peppers, vinegar and other seasonings. Can be used hot or cold.
Sauerkraut continues to be the country's second favorite hot dog topping after mustard, and millions of pounds are used in Reuben and other deli sandwiches each year. As it becomes better known as a flavorful, low-calorie, no-fat food, it is being included in more innovative dishes around the country.
Approximately 330 million pounds of cabbage are grown each year in the United States. The states that produce the most cabbages for sauerkraut are Wisconsin, Ohio and New York.
Sauerkraut is available in cans, jars and polybags. The polybags are found in the refrigerated section of the supermarket and need to stay refrigerated.