FREQUENTLY ASKED QUESTIONS
Sauerkraut has long been the oddball in the condiment world. Sold in bags, jars, cans, and other inconvenient containers, and sitting out in countless unsanitary, open pans at baseball games and other venues, sauerkraut – a wonderful, traditional, fermented food – was long overdue for an upgrade in convenience. Putting sauerkraut in a bottle, however, is no small task. It requires the proper texture and consistency to squeeze through a cap, it has to have the right moisture level so as not to drip when dispensing, it requires the right bottle and a proprietary cap, it needs to be made shelf-stable…and of course, through all that, has to maintain that sharp taste and crisp texture we’ve all come to love on our brats, sandwiches, and other dishes. While we can’t disclose our trade secrets, we can tell you that it’s taken years of trial and error to get it right, and to meet the exacting standards of the Sauer Frau.
Sauer Frau sauerkraut is shelf-stable until the seal on the bottle is removed. Then, it can be kept in the refrigerator for up to 18 months. Each bottle has a best by date on the lid, which ensures freshness up to a specific date for that particular bottle. Make sure to check yours.
Sauerkraut contains beneficial lactobacillus bacteria (more than there is in yogurt!), which increases the healthy flora in the intestinal tract. This is known to help the immune system fight infection and can aid in digestion.
Americans annually consume 387 million pounds of sauerkraut, or about 1.5 pounds per person per year. That’s a lot of kraut!