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Bubbies Sauerkraut, Naturally Fermented, 25 oz
$21.24
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Product Details
Bubbies Sauerkraut is cabbage soured slowly in brine rather than cooked, fermented with naturally present cultures. It is sold and kept refrigerated, which is why it sits in the chilled case instead of on a shelf next to canned kraut. Shelf-stable sauerkraut is heat-treated in the jar, and that heat softens the shred. This stays crisp and sharply sour, with a clean, bright finish.
The brine is cloudy, and that is normal. The haze is a by-product of natural fermentation, and some batches carry more of it than others, so the maker's advice is simply to shake the jar and let it settle back through the kraut. Most people eat it cold, forkfuls straight from the jar, which is how a 25 oz jar tends to disappear.
It belongs on a frank or a reuben, next to roast pork and sausages, folded into a grain bowl or scattered over a salad with sliced apple. Add it off the heat at the end if you want to keep the crunch.
Ingredients
Nutrition Information
| Servings per container | 12 |
|---|---|
| Serving size | 1/4 cup (28g) |
| Calories | 0 |
| Total Fat | 0g (0% DV) |
| Sodium | 290mg (13% DV) |
| Total Carbohydrate | 1g (0% DV) |
| Dietary Fiber | 1g (4% DV) |
| Protein | 0g |
| Not a significant source of | Saturated fat, trans fat, cholesterol, total sugars, added sugars, vitamin D, calcium, iron, potassium |
Directions & Storage
Bubbies Sauerkraut, Naturally Fermented, 25 oz
$21.24
Questions About This Product
The things people actually want to know before they cook with it.
Is Bubbies sauerkraut raw, or is it pasteurized?
Bubbies describes its sauerkraut as naturally fermented with live cultures, and the brand's own FAQ lists only the kosher dills, pickle chips and dill relish as raw and unpasteurized. In past correspondence with customers the company said the sauerkraut is neither fully pasteurized nor strictly raw, and that jars pass through a brief steam bath reaching roughly 130 to 140 degrees so continued fermentation does not push lids and leak in transit. Bubbies has not published a current technical statement confirming that process, so treat the details as company-reported rather than verified. What is consistent across the label and the brand's FAQ is that the product is fermented, sold chilled and kept refrigerated.
How is this different from the canned sauerkraut on the shelf?
Shelf-stable canned and jarred sauerkraut is normally packed in vinegar and heat-processed so it can sit at room temperature, which stops fermentation entirely. Bubbies is fermented in a salt brine with no vinegar added and lives in the refrigerated case, which is why the flavor is sour from fermentation rather than from added acid. The texture difference is the other giveaway: fermented kraut like this stays crisp, while canned kraut is usually softer.
How sour and salty is Bubbies compared to other fermented sauerkrauts?
It is on the mild end of the fermented category. In a KQED blind tasting of raw store-bought sauerkrauts, Bubbies was singled out for extra-crisp shreds and a mild fermented character where you can still taste the cabbage itself, and it was recommended as a good starting point for people new to live kraut. Tasters found more assertive, funkier flavor in brands like Wildbrine and Pickled Planet. If you want something sharply sour and pungent, this is probably milder than you expect.
Why is the brine cloudy?
Bubbies addresses this directly in its FAQ: cloudiness in the brine is a byproduct of natural fermentation and is safe to eat. Lactic acid fermentation leaves suspended cultures and cabbage sediment in the liquid, so a clear brine would actually be the unusual result for this style of kraut. Cloudiness on its own is not a spoilage signal here.
Can I cook with it, or does heat ruin it?
You can cook with it, and plenty of classic uses like Reubens, pierogi, choucroute and sausage dishes involve heat. Heating will soften the texture and reduce the live culture content, so if that matters to you, use it cold as a topping and cook with a separate portion. Many people split the jar and do both.
What can I do with the leftover brine?
Bubbies suggests using the brine rather than pouring it out, including drinking it straight, mixing it into cocktails like a dirty martini, whisking it into vinaigrettes, adding it to marinades, and using it to pickle hard-boiled eggs or other vegetables at home. The company also stresses keeping the remaining kraut submerged in the brine while you work through the jar, since the brine is what preserves it. Note that the brine is salty, so treat it as a seasoning and adjust the salt elsewhere in the dish.
Is Bubbies sauerkraut kosher certified?
Yes. Bubbies states that its full product line is OU Kosher certified, and the brand notes that its products are not certified Kosher for Passover. The kosher marking here refers to the certification and is separate from the older delicatessen sense of the word kosher in names like kosher dill, which describes a garlic-and-dill brine style.
Who makes Bubbies and where is it produced?
Bubbies Fine Foods produces out of Ventura, California. The brand, along with Wildbrine, was acquired by Fermented Food Holdings, a company formed in late 2021 that counts Taylor Farms as a strategic minority investor. The Bubbies and Wildbrine lines continue to be sold as separate brands under that ownership.
Is this the same thing as Bubbies spicy sauerkraut?
No, they are two products in the same line. The plain sauerkraut is the mild, unspiced version, while the spicy sauerkraut adds heat from peppers. Bubbies notes in its FAQ that vinegar can appear on the label of its spicy items because vinegar is used in processing the hot peppers themselves, not in the fermentation, which is why the spicy versions may declare an ingredient the plain kraut does not.
Why does the jar sometimes hiss or seem pressurized when I open it?
Live fermented products can continue to produce a small amount of carbon dioxide, which is why fermented kraut is kept cold and why the brand has said it uses a brief heat step specifically to prevent bulging lids and leaking jars in distribution. A faint fizz or a bit of pressure release on opening is a normal property of a fermented, refrigerated product. Genuine spoilage looks different: off smells, sliminess or visible mold on the surface.
Does Bubbies sauerkraut have caraway seeds in it?
No. Bubbies makes a plain cabbage-and-brine kraut, so if you want the caraway note common in German-style sauerkraut you add it yourself. Toasting a teaspoon of caraway seeds and stirring them in, or warming them in butter with the kraut, gets you close to that flavor without changing the product you bought.
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