The fermentation of cabbage into sauerkraut is responsible for the nutrient-rich, probiotic nature of sauerkraut. So what’s the method behind this magic?
Posts Tagged: Wisconsin
The nutrient content of cabbage, which is already excellent, is further enhanced following the fermentation process into sauerkraut.
I had the opportunity to exhibit her company’s squeezable sauerkraut at the 75th annual Institute of Food Technologists (IFT) show in Chicago recently which attracted over 23,000 people from around the world who were looking for the latest trends, the newest products and the most recent innovations in the food industry! The company received some… Read more »
Sauerkraut has been around forever! The earliest recordings of its use date back to more than 4,000 years ago, when fermenting vegetables was done in Northeastern China. This method of food preparation then spread to Russia, and eventually Europe and the United States to become a unique dish with worldwide consumption today. “Sauerkraut” is German… Read more »
In April 2015, Sconnie Foods Original style Squeezable Sauerkraut was reviewed by Santa Monica, CA-based Phil Lempert, aka “The Supermarket Guru” as a “HIT” product, receiving his “HIT” Product Seal of Approval, an honor that reflects positively on the quality of our product. The Supermarket Guru strives to empower consumers to make educated purchasing and… Read more »
The hard work put towards getting Sconnie Foods Squeezable Sauerkraut developed and put on store shelves has started some exciting buzz among consumers! Not only is our product being offered at countless locations in the upper Midwest and in Florida, but it is seeing particular growth as a new topic of conversation. People are starting… Read more »