German Wine‑Cured Sauerkraut
Default unit: pcs · Less common product
Description
German wine‑cured sauerkraut is fermented white cabbage fermented in a brine enriched with white wine, giving it a mild sweet‑sour flavor. It is used as a side dish, in stews, soups, and classic German recipes.
Nutrition
(per 100g)
Calories19
Protein0.9г
Fat0.1г
Carbs4.3г
Vitamins & minerals
Vitamin C, Vitamin K, potassium, calcium, iron
How to choose
Look for sauerkraut cured in white wine with a natural wine aroma, free of artificial colors and excess preservatives; the brine should be clear and slightly fragrant.
How to store
Store in a cool, dark place; after opening keep refrigerated, ensuring the cabbage remains submerged in the brine.
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