Know what’s on your plate
Sauerkraut
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 9 kcal —
- Protein 1.1 g 2%
- Carbohydrate 1.1 g 0%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 2 g 7%
- Sugars 1.1 g —
- Sodium 590 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 10 mg 11%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.23 mg 5%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 16 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 50 mg 4%
- Iron 1.2 mg 7%
- Magnesium 10 mg 2%
- Phosphorus 23 mg 2%
- Potassium 180 mg 4%
- Zinc 0.3 mg 3%
- Copper 0.05 mg 6%
- Manganese 0.2 mg 9%
- Iodine 1 µg 1%
Similar foods
Questions about Sauerkraut
How do you make sauerkraut at home?
Finely shred cabbage, mix it with salt and massage until it releases enough liquid to cover it. Pack it tightly into a clean jar, keep the cabbage submerged beneath the brine, and let it ferment at room temperature until pleasantly sour; then refrigerate it.
Should you rinse sauerkraut before cooking it?
Taste it first. If it is too salty or sharp, rinse it briefly under cold water and drain it; for a milder result, soak it for a few minutes instead.
How long does sauerkraut keep once opened?
Keep it in the fridge in a clean, covered container, with the cabbage pressed beneath its brine. Use a clean fork to serve it, and discard it if you see mould or notice an unusual smell or texture.
What do you eat sauerkraut with?
It goes well with sausages, roast pork, potatoes and rye bread. Use it in choucroute garnie, or stir it into a pan of onions and apples for a simple warm side dish.
Can you cook sauerkraut, or is it best eaten raw?
You can eat it straight from the jar or cook it. For a quick warm side, simmer it with a splash of water or stock for about 15–20 minutes; add caraway, onion or sliced apple if you like.
Can you use pickled cabbage instead of sauerkraut?
Yes, especially in sandwiches or as a side, but the flavour will differ: pickled cabbage is usually made with vinegar, while sauerkraut gets its sourness from fermentation. Rinse either one if it tastes too sharp or salty.
Is sauerkraut high in salt?
It can be: 100 g contains 590 mg of sodium. If you want less salt in the portion, drain and briefly rinse the sauerkraut before serving.
Source: CoFID (UK) 13-336 · per 100 g · carbohydrate per EU label, fibre excluded
