Find out more about the history, tradition, customs, processing, health benefits and good times associated with sauerkraut.
Credit the Chinese for the creation of sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Workers building the Great Wall of China were among the first to enjoy it. Around the end of the 16th century, salt was used in place of wine in the fermentation process. It produced a better product, and it's a recipe that's still followed today.
Because a pig uses its snout to push the earth forward, it is interpreted as a way to look ahead to an exciting New Year. Also, many cultures believe it is good luck to eat sauerkraut on New Years Day, at graduations and other family celebrations.
At Great Lakes Kraut, our largest vats are 25 feet deep with a 32-foot diameter. The average vat holds about 225,000 heads of cabbage, or 900 tons. During fermentation, lactic acid is created. This is what gives sauerkraut its unique flavor and texture. After about six weeks, fermentation is complete and the sauerkraut is ready for packaging.
Nearly 15,000 Tons
About a tenth of a head. If all the sauerkraut we packaged in a year went into 14.4 oz. cans, they would stretch halfway around the world.
In an average year around 185,000 tons of raw cabbage is harvested. Most of it is grown in Wisconsin and New York.
Worldwide, more than one billion servings. Two out of three Americans eat sauerkraut on a regular basis—that translates into about 1.5 pounds of sauerkraut a year. In Germany, the average consumption is 3.74 pounds of kraut a year!
Sauerkraut can be served hot or cold and can be used as a condiment, side dish or recipe ingredient in a main dish like classic sauerkraut and pork. People use sauerkraut as a topping for hot dogs or bratwurst (sauerkraut is second only to mustard as America's favorite hot dog topping), in a Reuben sandwich, in salads and in soups.
