EN
Advanced search
  • Glossary
  • Sauerkraut - traditional fermented delicacy

Sauerkraut - traditional fermented delicacy

Sauerkraut is a traditional fermented food made from white cabbage in brine. Lactic acid fermentation gives it a tangy flavour and makes it rich in vitamin C and probiotics. Used as a side dish with meat, in soups, salads, and as a filling for dumplings.

Sauerkraut - traditional fermented delicacy
  • Made by lactic acid fermentation of white cabbage in brine.
  • Rich in vitamin C, fibre, and probiotic bacteria.
  • A staple in Central European cuisine for side dishes and soups.
  • Fermentation naturally preserves the cabbage for many months.
Digestive Health RecipesFermented Food RecipesPickling & Fermenting RecipesProbiotic RecipesVitamin C Boost Recipes

Alergeny

Sulfur Dioxide and Sulfites

Přejít na alergeny

Nutritional values (100 g of product contains)

Energy
19 kcal
1 %
Proteins
910 mg
2 %
Fats
140 mg
< 1 %
Carbohydrates
4 g
2 %
Fiber
3 g
12 %
Salt
2 g
28 %
Ad

Recipes with sauerkraut

Roast Goose Leg with Braised Sauerkraut

Roast Goose Leg with Braised Sauerkraut

Baked3h0
Ad
Image line 1
Image line 2
Image line 3
Image line 4
Image line 5
Image line 6
Image line 7
Image line 8
Image line 9
Image line 10