Bavarian Style Sauerkraut, 15 oz.
Bavarian Style Sauerkraut, 15 oz.
EXCEPTIONALLY DELICIOUS TASTE: Fresh-harvested White Cabbage is shredded, salt is added and the mixture fermented to create a traditional sauerkraut that is tart, and has a crunchy texture and classic translucent gold color. When fermentation is complete we season the sauerkraut with sugar and caraway seeds and then hot-pack the result for your enjoyment!
NATURAL GOODNESS: Libby’s Bavarian Style Sauerkraut is the result of a time honored process that creates an appealing crunchy texture and tart-sweet flavor characteristic of Bavarian Style Sauerkraut. Enjoyed as a side-dish or accompaniment with sausage, a “bratt” or mettwurst! See the back of our label for delicious recipes and serving suggestions or visit the recipe section of this site.
CLEAN LABEL: Just prepared cabbage, water, sugar, salt and caraway seeds. A No Fat Food. A No Cholesterol Food. Kosher.
GROWN & MADE IN THE USA: Libby’s Crispy Sauerkraut is Grown & Made in the USA. Cultivated by U.S. farmers located primarily in Wisconsin.
ENVIRONMENTALLY FRIENDLY: Libby’s Crispy Sauerkraut is packaged in recyclable steel cans. Please Recycle.
Nutrition Facts |
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| Serving Size 2 Tbsp. (30g) | |||||||||
| Servings Per Container about 14 | |||||||||
| Amount Per Serving | |||||||||
| Calories 10 | |||||||||
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| Cholesterol 0mg | 0% | ||||||||
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| Sodium 200mg | 9% | ||||||||
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| Protein 0g | |||||||||
| Vitamin D 0mcg 0% | Calcium 10mg 0% | ||||||||
| Iron 0mg 0% | Potassium 50mg 2% | ||||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||||||||
BREAKING NEWS - Centuries old process critical to baseball classic - Hot Dogs with Sauerkraut!
For centuries, people all over the world have preserved vegetables using fermentation that begins simply by adding salt. The resulting fermentation creates a by-product, lactic acid, which gives the resulting vegetable (here cabbage to sauerkraut) its characteristically tangy flavor. The lactic acid also helps preserve the product so that it can be enjoyed later. Still, the resulting “sour cabbage” or “sauerkraut” will not last beyond a few months without being hot-packed and sealed in an air-tight container. Hot-packing also stops the fermentation process right at the optimal moment to deliver a consistently delicious crispy sauerkraut. Libby’s prepares its fermented cabbage by hot-packing in cans or glass jars so the deliciously piquant and crispy sauerkraut is ready for your enjoyment when you need it!
Krispy Kraut Kaper Koncluded!
The mystery of why Libby’s Bavarian Style Sauerkraut is so tangy and crunchy has been finally solved by our krack team of forensic sauerkrautists. It’s the fermentation process which creates lactic acid which gives the cabbage the delicious tangy flavor and crunchy texture kharacteristic of our saurkraut! Enjoy.