Food - Drink
Raw Sauerkraut Vs. Canned: What's The Difference?
By MARK STORER
Sauerkraut is a classic German dish of pickled sour cabbage, which accompanies foods like burgers, sausages, hot dogs, and pork roasts. Sauerkraut can be found in two different forms, raw (fermented) and canned (pasteurized), each with their own set of subtle differences in flavor, texture, and nutritional value.
"Raw" sauerkraut is fermented and therefore imbued with live beneficial bacteria, which promotes good immune system and gut health. Found in the refrigerated section at the store, it has a sour and salty taste, crunchy texture, bright green color, and can be made with different additions like caraway seeds and other vegetables.
Found in the dry goods section, canned sauerkraut is wilted, soft, yellow in color, and has a flavor that is sweeter and more mild compared to raw sauerkraut. Since it’s pasteurized, it has far less probiotics, vitamins, and other health benefits than raw sauerkraut, though it still makes for a good source of fiber and vitamin C.