How to choose the perfect sauerkraut in the store and what to look for: all the secrets of the Ukrainian superfood

Sauerkraut is an indispensable product for winter consumption. It is full of essential vitamins and nutrients. But only if it is properly prepared and fermented in the classical way.

Recently, journalist Kostantyn Hrubych published a post on Facebook in which he collected the opinions of several experts on the benefits of sauerkraut. He also quoted entrepreneur Roman Kozak and professor and food quality expert Olena Sydorenko, who have provided tips on how to choose the right sauerkraut sold in stores.

Expert Olena Sydorenko says that cabbage is fermented by enzymes from microorganisms. Thus, sauerkraut can be called a "living" product, and can be compared to fermented dairy products, which are very beneficial to the body. According to Sydorenko, if a person eats fermented foods every day, their health will be much better.

Color and composition

Roman Kozak adds that real sauerkraut should contain nothing but salt, spices, and other related vegetables or fruits to complement the flavor of the dish. He also noted that real sauerkraut should not be white. In this case, vinegar or citric acid was most likely added to it. The cabbage should have a light cream color.

Brine

The brine in which the cabbage was fermented should be cloudy. It is the cloudiness of the brine that indicates that the cabbage was fermented, not pickled. If the brine becomes viscous, the cabbage should not be consumed, it is already spoiled.

Storage

Kale should be stored at a temperature between -1 and +4 degrees in a tightly closed container. In this case, it will be suitable for consumption for 8 months. If the storage temperature of cabbage is about 10 degrees, it should be consumed no later than 5-6 days later. If the store sells cabbage that has a much longer shelf life, it is better to refrain from buying it, because other substances have been added to its composition.