Sauerkraut is a Fantastic Source of Many Nutrients

Sauerkraut fermentation creates conditions that promote the growth of beneficial probiotics


Sauerkraut has been made in many cultures for the last few thousand years.  The first documented vegetable ferments (Kimchi) were about 3000 years ago in China.  Traditionally, fermenting vegetables is a solution to food preservation, but also, has many health benefits, including beneficial probiotics (lactic acid bacteria) that we have evolved with and communicate to our cells and hormones.  Adding sauerkraut to your diet is associated with improved:


  • Digestion with enzymes
  • Immunity boost
  • Nutrient absorption   
  • Balancing dysbiosis (i.e. Candida)
  • Mood and Energy
  • Cancer and Disease Prevention     

Sauerkraut contains many nutrients important for optimal health. One cup (142 grams) provides you with :

  • Calories: 27
  • Fat: 0 grams
  • Carbs: 7 grams
  • Fiber: 4 grams
  • Protein: 1 gram
  • Sodium: 39% of the RDI
  • Vitamin C: 35% of the RDI
  • Vitamin K: 23% of the RDI
  • Iron: 12% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B6: 9% of the RDI
  • Folate: 9% of the RDI
  • Copper: 7% of the RDI
  • Potassium: 7% of the RDI

Sauerkraut is particularly nutritious because it is fermented.

Sauerkraut fermentation is the process of microorganisms on the cabbage digesting its natural sugars and converting them into carbon dioxide and organic acids.


Learn how each of these fermented foods has unique, transformative benefits for you,

your microbiome and your plate.