Canned Sauerkraut?

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Canned sauerkraut, a type of cabbage that’s been preserved, gets used a lot as a topping or side dish with different meals.

Canned sauerkraut is available in grocery stores and can also be found online.


What is canned sauerkraut?

Sauerkraut is a fermented product made from shredded cabbage (and sometimes other vegetables such as carrots) that has been salted and left to ferment.

In Germany, it is known as Kohl- und Sauermilch.

In America, sauerkraut was first introduced by German immigrants who brought their traditional recipe with them.

It’s now widely consumed throughout the U.S., especially during the holidays.

How is canned sauerkraut made?

To make sauerkraut, you need to start with good, high quality cabbage.

The cabbage needs to be cut into small pieces and then mixed with salt and water.

The mixture is packed tightly into clean glass jars and left to ferment.

This process takes anywhere from 2 weeks to several months depending on the temperature and humidity within your home.

What are the benefits of canned sauerkraut?

The main benefit of canned sauerkraut is convenience.

You can enjoy this tasty treat whenever you want.

It’s easy to store and transport, so you don’t have to worry about running out at the wrong time.

Canned sauerkraut is also inexpensive, making it perfect for those on a budget.

Are there any drawbacks to canned sauerkraut?

There are no real drawbacks to canned sauerkraut, but if you buy low quality sauerkraut, you may end up with an unpleasant flavor.

If you prefer a milder taste, try buying organic sauerkraut, which is more expensive than conventional varieties.

How does canned sauerkraut compare to fresh sauerkraut?

Fresh sauerkraut is a type of fermented vegetable that has a tangy, slightly sour flavor.

Fresh sauerkraut will keep in the fridge for three days, while canned sauerkraut keeps indefinitely.

If you want to use fresh sauerkraut, you can either purchase it from a local farmer’s market or grow your own.

To grow your own, follow these instructions.

Once you have harvested your cabbage, rinse it well and place it in a large bowl.

Add 1 cup of salt per quart of cabbage and mix well until all of the cabbage is covered in salt.

Place it in a clean plastic bag and leave it in a warm place for two days before transferring it to a clean container and allowing it to ferment for another two to three days.

How long does canned sauerkraut last?

Once opened, fresh sauerkraut will keep in the refrigerator for three days.

However, once opened, canned sauerkraut will keep indefinitely.


How should canned sauerkraut be stored?

Store your canned sauerkraut in a cool, dark location.

A basement works best.

You can also store it in the pantry or even in a sealed cooler.

What are some recipes that include canned sauerkraut?

You can find many different types of recipes that call for canned sauerkraut:

Ribs and Sauerkraut in a Slow Cooker.

One popular example is chicken salad.

Here’s how to make it.

  • Cut one pound of cooked skinless, boneless chicken breast into bite size pieces.
  • Add 1/4 cup of mayonnaise and 1 tablespoon of Dijon mustard to a mixing bowl.
  • Add 3 tablespoons of chopped scallions, 1 tablespoon of minced garlic, 4 teaspoons of lemon juice, 1 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix everything together thoroughly.
  • Add 12 ounces of diced, peeled cucumber and 6 ounces of diced red bell pepper.
  • Toss it all together and serve it on top of lettuce leaves or crackers.

What are some tips for working with canned sauerkraut?

When you open a new jar of sauerkraut, give it a shake to remove the sediment that has settled to the bottom.

If it doesn’t look like much, add a little bit of water to help loosen the sediment.

If you would rather not eat the liquid, you can strain it through cheesecloth or a fine mesh strainer.

Use caution when handling the liquid, though, since it contains bacteria.

Make Ribs and Sauerkraut in an easy way

Make Ribs and Sauerkraut in an easy way

This recipe calls for country-style ribs that are a cut of chicken from the pork butt and pork shoulder.
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Main Course
Cuisine American
Servings 2
Calories 2181 kcal


  • 1 Slow Cooker


  • 3 pound pork rib
  • 2 tbsp vegetable oil
  • Pepper and salt
  • 9 red potatoes
  • 2 garlic cloves
  • 1 yellow onion
  • 1 Apple
  • 1 caraway seeds
  • 32 Oz Sauerkraut
  • 12 Oz water
  • ½ cup Sauerkraut
  • 1 tablespoon brown sugar


  • Sear meat: In a skillet, melt the lard or heat the oil on medium-high heat. Now at the pork ribs and season them with pepper and salt on both sides. After that, sear the meat on all four sides and remove it from the pan, and put it on the paper towel-covered paper plate to help eliminate some grease. Set it to the side and spoon out the fond (Fond is the brown bits in the bottom of the pan). It is important to sear the pork; if you’re not searing the pork, it will lose a lot of flavors.
  • Layer the slow cooker: Put the potatoes in the slow cooker and add onions, garlic cloves, and sliced apple. Combine the beer and water with brown sugar in the medium bowl until the sugar has melted, and pour it into the slow cooker. After that, add drained Sauerkraut, fond, and caraway seeds. Then place the ribs on top of the Sauerkraut and pour the half cup of Sauerkraut juice over the chicken and cover it properly. Now cook it on high heat for 5 to 6 hours.
  • How to serve the Ribs and Sauerkraut: Utilise the tongs and remove the chicken from the slow cooker and place it on the serving tray. After that, utilize a serrated spoon and remove the Sauerkraut, allow a few of the juice to drain, and put it on a serving tray with pork. Remove the potatoes and apples with this similar method and place them on the serving tray. Moreover, every person makes their own dishes from the serving tray. For every person, dish smashed potatoes, top it with butter and a healthy helping of Sauerkraut and add a fork and serve with condiments. I always serve my dish with mustard; however, ketchup is the other option if you want.



Calories: 2181kcalCarbohydrates: 198gProtein: 97gFat: 114gSaturated Fat: 36gPolyunsaturated Fat: 20gMonounsaturated Fat: 41gTrans Fat: 1gCholesterol: 381mgSodium: 3805mgPotassium: 6550mgFiber: 34gSugar: 39gVitamin A: 207IUVitamin C: 164mgCalcium: 351mgIron: 19mg
Keyword Make Ribs and Sauerkraut in an easy way
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