What is Sauerkraut?

Have you heard about this amazing dish that originated in Germany? Sauerkraut is a finely cut cabbage, fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is an unique version of pickles and is amazing to taste. Trust us once you taste this dish you won't be forgetting the rich, fermented taste of it. We prepare this exclusive dish at home with extreme care.

Eight Benefits of Sauerkraut

  1. Sauerkraut Is Very Nutritious
    Sauerkraut is rich in fiber, vitamins and minerals. Its probiotics also help your body absorb these nutrients more easily.
  2. Improves your Digestion
    Sauerkraut is a great source of probiotics, which provide many health benefits. It also contains enzymes that help your body absorb nutrients more easily.
  3. Boosts your Immune System
    Sauerkraut is rich in probiotics, vitamin C and iron, all three of which contribute to a stronger immune system.
  4. May help you lose weight
    Sauerkraut's low calorie, high fiber and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.
  5. Helps Reduce Stress and Maintain Brain Health
    Sauerkraut promotes healthy gut flora and may increase the absorption of mood-regulating minerals from your diet. Both of these help reduce stress and maintain brain health.
  6. May Reduce the Risk of Certain Cancers
    Sauerkraut contains beneficial plant compounds that may help prevent cancer cells from developing and spreading.
  7. May Promote Heart Health
    The fiber, probiotic and vitamin K2 content in sauerkraut may contribute to lower cholesterol levels, slight improvements in blood pressure and an overall lower risk of heart disease.
  8. Contributes to Stronger Bones
    Sauerkraut contains vitamin K2, a nutrient that promotes healthier, stronger bones.

Sauerkraut has been popular for ages now. You will get the most benefits by opting for non-pasteurized varieties that contain no added sugars and no preservatives. SALADAA will bring to your door the best and the healthiest sauerkraut that you have ever tasted.

Is sauerkraut acidic?

Foods that are acidic in nature are not always acid-forming once they are consumed. Drinking fresh squeezed lemon juice with water first thing in the morning can put your body into a healing, alkaline state, etc. Many acidic foods like lemon, kefir, and sauerkraut are healing and alkalizing!

How is sauerkraut made?

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. We follow traditional method using ceramic crocks and completely handmade in small batches.

What type of bacteria is in sauerkraut?

Historically, four species of Lactic Acid Bacteria (LAB) have been identified as organisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum.

What is the role of lactic acid in the production of sauerkraut?

Lactic acid fermentation is used in many areas of the world to produce foods that cannot be produced through other methods. The most common application of lactic acid fermentation is in the production of Sauerkraut. The main type of bacteria used in the production of sauerkraut is of the genus Leuconostoc. Leuconostoc spp., along with other lactic acid bacteria such as Pediococcus and Lactobacillus, are responsible for the fermentation of cabbage, making it sauerkraut. The bacteria produce lactic acid, as well as simple alcohols and other hydrocarbons, which combines to form esters, contributing to the unique flavour of Sauerkraut.