Organic sauerkraut 20 x 500g

€31.50

€3.15 per 1 kg

Prices incl. VAT plus shipping costs

Sour, pasteurised sauerkraut
No added sugar*
Refined with rock salt
Firm texture
From organic farming

Quantity

500 g

€1.75

€3.50 per 1 kg
20 x 500 g

€31.50

€3.15 per 1 kg

Pay after 30 days.

Available immediately, delivery time 1-3 Werktage

Buy now: Organic sauerkraut 20 x 500g

Life is better with lametta! And because we see it the same way, we now have 500g bags of tinsel in our online shop! Well, almost. Sauerkraut looks a little bit like party decorations, doesn't it? If you think cabbage is "just" for hearty home cooking, you're wrong. The fermented white cabbage has a lot going for it and tastes crisp and fresh not only with bacon and smoked pork but also in vegetarian dishes. Order 500g of organic sauerkraut online now!

Sauerkraut: from regular white cabbage to traditional repast

To make sauerkraut, white cabbage must be preserved by lactic acid fermentation. This technique of preserving vegetables was already used in ancient Greece and the Roman Empire. You may also know the Korean sauerkraut variant: kimchi. The soured Chinese cabbage originated as early as the 7th century. Before the method of preservation was established, sauerkraut was eaten mainly in winter in Germany, Poland and the Netherlands. In the USA, "the Germans" were even stereotypically referred to as "Krauts" during the First World War. But now let's get into the details of how it is made: Fresh cabbage is finely chopped and put into a container (pot) with salt. The salt extracts liquid from the vegetable and preserves the natural juices. Then the white cabbage is processed with a "cabbage masher" and lactic acid bacteria are added. Our sauerkraut is also pasteurised. This means that it is additionally heated. Heating kills the bacteria and makes the sour treat last even longer.

Preparing KoRo's organic sauerkraut

What is great about our fermented white cabbage: you can eat it directly out of the bag and integrate it wonderfully into your salads. You can also prepare it "grandma style" with secret family spices, a few apple pieces and bacon. Vegetarians and vegans can do a lot with sauerkraut, from stews, quiches and curries to vegan pasta or lasagna.

Order KoRo's organic sauerkraut

As the name indicates, sauerkraut has a light sour taste (sauer = sour in German!). We have simply added some rock salt and consciously avoided adding any sugar. You can, of course, sweeten the vegetables to your liking and refine them with some spices. Whether raw or cooked, the fermented cabbage tastes delicious in soups, stews and salads, but also as a side dish for savoury meals. The firm and crunchy texture makes it a great topping for your bowls and fresh baked bread, pizza or burgers. Try it for yourself: order 500 g of sauerkraut now!

*The sauerkraut contains naturally occurring sugar (1 g/100 g).

Average nutritional values	per 100 g
Calorific value (in kj/kcal)	84 / 20
Fat	0 g
thereof saturated fatty acids	0 g
Carbohydrates	3 g
thereof sugar	1 g
Dietary fiber	2.3 g
Protein	1.2 g
Salt	1.3 g

Product number:	KRAUT_001_T20
Best before date	12.01.2026
Origin	Germany (white cabbage)
Origin (Processing)	Germany
Organic Origin	EU agriculture
Content	10 kg
Manufacturer	KoRo
EAN/GTIN	4260718293279
Data sheet	Specification
Organic control body & Organic origin	DE-ÖKO-39
Nutrition traces	Nutrition traces
Shipping	Delivery time outside of Germany
Company	KoRo Handels GmbH Hauptstraße 26, 10827 Berlin
Storage Advice	Store at room temperature, protected from light
Ingredients	99 % white cabbage, rock salt from organic farming
Trade Name	Pasteurised organic sauerkraut
Label note	Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.

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Questions & answers: Organic sauerkraut 20 x 500g

Search FAQ section:

How many calories are in pasteurized sauerkraut?

100 g sauerkraut provide 20 kcal. All information about the nutritional values and ingredients can be found as usual next to or below the product description in our online store.

What does "pasteurized" mean?

To turn white cabbage into sauerkraut, it must be fermented. This is done with the help of lactic acid bacteria. Subsequent pasteurization makes the product last even longer. In this process, microorganisms and germs are killed by brief heating at a temperature of at least 60 °C. This process is called pasteurization.

Is sauerkraut healthy?

Healthy is first and foremost a balanced, needs-based diet. But what we can assure you: The 500 g bag contains only white cabbage and a pinch of rock salt.

Can I eat sauerkraut during pregnancy?

In general, we see no problem in consuming sauerkraut in moderation during pregnancy. We ask you to contact your doctor if you are unsure.

How long does sauerkraut need to cook and what recipe can I incorporate it into?

You can eat our pasteurized sauerkraut without cooking and enjoy it, for example, in crisp salads or on your sandwich. Preparing sauerkraut is not difficult: As a classic side dish for various dishes, you can steam it in water or broth and round it off with spices. For example, bay leaves, juniper berries, savory and some pepper are suitable. If the cabbage tastes too sour, you can add pineapple, apple or sugar for sweetness. Of course, you can not only make "sauerkraut with cured pork", but also use the vegetable for quiche, lasagna, casserole, soup, curry, goulash or even on pizza. Also vegetarian/vegan prepared to a tasty potato pan or to vegetable meatballs, the mildly sour all-rounder tastes great.

How is the sauerkraut made?

On our producer's farm, white cabbage from our own field has been processed into sauerkraut under the best growing conditions for 65 years. The freshly harvested white cabbage is removed from the outer leaves and with the help of a machine the woody part of the stalk is drilled out. Each individual head is then inspected by hand. The cabbage is then cut by machine and 1.4% salt is added. Salt is important for the consistency of the sauerkraut and provides a certain flavor component. The cut white cabbage is placed in fermentation vats and pressurized. Now the natural fermentation process begins: During this process, the sugar found in the white cabbage (approx. 4%) is fermented by lactic acid bacteria into lactic acid. This is responsible for the typical pleasant sour taste. This is how sauerkraut, a shelf-stable food, is produced without the addition of preservatives.

Can I eat KoRo organic sauerkraut raw?

Yes, you can also snack on our firm-to-the-bite sauerkraut raw. For example, how about as an ingredient in a raw food or vegan sausage salad?

Is KoRo organic sauerkraut suitable for weight loss?

To lose weight, you don't have to go on a sauerkraut diet - what matters is a calorie deficit. Our pasteurized sauerkraut has only 20 kcal per 100 g.