18 Unique Recipes That Use Sauerkraut (2024)

FAQs

How long does sauerkraut last in the refrigerator? ›

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

While technically “freezer safe,” meaning that it won't spoil or get freezer burn, sauerkraut shouldn't go into the freezer if you can avoid it. Similar to canned sauerkraut, the extreme temperature of the freezer kills the probiotic nutrients in the kraut.

As per experts at Fermenters Kitchen, the early morning is the golden hour for sauerkraut. Why? On an empty stomach, the gut-friendly microbes in sauerkraut have a clear path to colonize your gut microbiome. They can thus foster a balanced digestive system and set a positive tone throughout the day.

Sauerkraut is incredibly nutritious and healthy. It provides probiotics and vitamin K2, which are known for their health benefits, and many other nutrients. Eating sauerkraut may help strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight.

Mold or Discolouration

Looking at sauerkraut can tell you if it's safe to eat. If you see the mold that's blue, green, or black, or if the colour is odd, throw the sauerkraut away.

However it can stay in its unopened jar until you're ready to eat it, before the best before date of course. Sauerkraut that is raw and naturally fermented, like Living Goodness, should stay refrigerated to slow the fermentation process. It will stay fresh and tasty for around 4 - 6 months after being opened.

Sauerkraut also has a high fiber content that helps with constipation by making stools softer, and simultaneously increasing its mass and volume. This bulkiness makes for easier passage through the digestive tract and quicker elimination.

So the answer to “Can you freeze sauerkraut?” might be “Sure. You could guarantee it stays fresh that way.” But hold on. Freezing stops probiotic sauerkraut's diverse mix of health-promoting bacteria cold.

The best container to freeze sauerkraut

It's fine to use either a freezer-safe container or freezer-safe plastic bags. Making sure as much air is out of either container as possible is important to reduce the risk of bacterial spread as well as freezer burn.

Are probiotics killed by freezing? ›

For yogurt's probiotics, this range tends to hover above 98°F (37°C) and below 130°F (54°C). While they are killed at higher temperatures, they survive in your freezer for at least a few weeks ( 8 , 9 , 10 ).

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor. The pork absorbs the liquid and becomes very soft and juicy.

Cabbage, salt, and sugar (plus some time) are all that's required to make a standout homemade sauerkraut recipe.

Press down to allow the brine to cover the shredded cabbage. If for some reason you don't have enough brine, prepare the extra brine by combining the water and salt.

The best time to eat sauerkraut for gut health is during or before a meal since stomach acid, and enzymes can aid in breaking down food and killing harmful bacteria. Incorporating sauerkraut into your diet regularly can be beneficial, aiming for at least 1-2 servings per day.

Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons or 60 grams per day if you are comfortable. However, you are recommended not to overconsume.

One important issue to remember is that cooking sauerkraut will kill off the probiotic bacteria that we want to consume. Even after cooking, sauerkraut is a healthy, cabbage-based dish, but it will be missing out on that probiotic boost. So, when possible, try to add your sauerkraut to your dishes uncooked.