Polish Sauerkraut | Vlasic Pickles (2024)

FAQs

What's the difference between Polish sauerkraut and regular sauerkraut? ›

In Poland, the typical kraut gets made with shredded cabbage and shredded carrots. Another variety uses beets with the cabbage. This also gives it a very cool color as well I might add. In Germany, caraway seeds and juniper berries often get added to cooked sauerkraut.

2 Lbs Shredded Green Cabbage. 0.5 Lbs Shredded Carrots. 1 Tablespoon Canning or Pickling Salt. 1/2 Teaspoon Caraway Seed.

At Vlasic^®, we're partial to Polish sauerkraut. We have perfected ours by adding in the subtle yet aromatic flavor of caraway seeds. Bring its tangy, hearty crunch to your next grill-out—it's perfect for burgers and sausages.

Vlasic Polish Dill Spears have a hint of garlic and pack all the crunch you expect from a dill pickle. Enjoy the same great taste and crunch you know and love, with no artificial dyes (naturally colored with turmeric). Now with a new look!

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

Raw, unpasteurized sauerkraut contains beneficial probiotics that generally do not survive the pasteurization process. You can typically find these in the refrigerated sections of some grocery stores, but it's best to check the label to make sure your sauerkraut has not been pasteurized.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.).

Libby's Bavarian Style Sauerkraut with Caraway Seeds comes in 15 ounce cans with pack of 12. Libby's Sauerkraut is always firm and crisp, with a tangy flavor. This product is low in calories, with no fat and no cholesterol.

Sauerkraut

Sauerkraut is fermented cabbage with a distinctive sour flavor. Like with natto, this fermentation process offers many health benefits, like promoting good gut health and boosting immunity. With 2.75 micrograms per half-cup, sauerkraut is also a great source of vitamin K2.

While kosher dills are made with garlic, Polish dills are often made with more pickling spices, giving you a zesty, peppery pickle. From Our Everyday Life: Polish dills contain more spices and garlic than either traditional dill pickles or kosher dill pickles.

Who makes Polish pickles? ›

Best Maid Products, Inc.

If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

The first is the canned shelf-stable kind usually has sugar and is really pickled cabbage. The second is lacto-fermented sauerkraut or cabbage that has been fermented at room temperature with salt until it creates the perfect “sour” flavor.

It can be eaten raw or cooked; in fine-dining restaurants, it's sometimes even served drenched in champagne. Read our guides on the health benefits of sauerkraut and the health benefits of fermenting.

Sauerkraut has become one of the most popular fermented foods to eat as part of a probiotic diet. But there's a caveat. Not all sauerkraut products are the same. Indeed, it's very likely that imported, mass-produced, pasteurised sauerkraut may have little, or no, probiotic bacteria at all!

In order to reap the probiotic health benefits of sauerkraut, buy refrigerated sauerkraut available in bags or pouches instead of in cans or jars. Avoid sauerkraut that has vinegar or sweeteners.