Sauerkraut

Definition

A fermented white cabbage product preserved in its own brine with salt. A traditional European food with a sour taste and crunchy texture.

How it works

Sauerkraut is produced by salting finely shredded white cabbage, creating a liquid environment through osmosis. Native lactic acid bacteria (Lactobacillus) naturally ferment the cabbage within 2 to 8 weeks at room temperature, producing the characteristic acidity through lactic acid production. Unlike commercial pasteurized versions, live sauerkraut retains an active and beneficial bacterial flora. Salt, in addition to creating an anaerobic environment, naturally preserves the food without additives.

Role

Living source of probiotics, fibers, vitamin C, and minerals, supporting intestinal health, digestion, and immunity.

Examples

• Sauerkraut with caraway seeds
• Sauerkraut with sausage
• Raw sauerkraut in salad
• Sauerkraut as accompaniment to meat

Recommendations

Consume raw or slightly cooked sauerkraut to preserve live probiotics. Include 50 to 100g of sauerkraut per day in your diet. Choose unpasteurized sauerkraut and keep it refrigerated to benefit from active bacterial cultures.

Key takeaway

Sauerkraut is a fermented food rich in living probiotics, excellent for improving digestive and intestinal health.

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