Polish Sauerkraut
Default unit: pcs · Less common product
Description
Sauerkraut, a staple of Polish cuisine, is made by fermenting shredded white cabbage with sea salt and spices. It has a tangy‑salty flavor and is used as a side dish, in soups, or stews.
Nutrition
(per 100g)
Calories19
Protein0.9г
Fat0.1г
Carbs4.3г
Vitamins & minerals
Vitamin C, vitamin K, potassium, fiber
How to choose
Select sauerkraut with crisp, white‑green leaves, no slime or rot, and a characteristic tangy‑salty aroma.
How to store
Keep unopened jars in a cool, dark place; after opening store in the refrigerator in an airtight container and consume within 4–6 weeks.
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