🌾
Gluten-Free
🔥
Keto
🥑
Low-Carb
🍯
No Added Sugar
🧬
Non-GMO
Bubbies Sauerkraut, Naturally Fermented, 25 oz
$24.99
🚚 Free Shipping on All Orders🕑 Back in Stock Soon🔒 Secure Checkout
Product Details
Bubbies Sauerkraut is shredded cabbage slowly fermented in salt brine. Unlike shelf-stable canned kraut, it is not cooked in the jar, so it stays crisp and sharply sour, with a clean, bright finish. Many people eat it cold, straight from the jar.
Each 25 oz jar holds about 12 servings. Pile it on hot dogs and sandwiches, serve it next to sausages and roast chicken, fold it into grain bowls, or scatter it over a salad with sliced apple. Add it at the end, off the heat, 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
$24.99
The Complete Guide
What To Put It On
| Dish | How much | Why it works |
|---|---|---|
| Hot dogs and bratwurst | 2 tbsp per bun | Sour crunch against rich, salty meat |
| Reuben or pastrami sandwich | 1/4 cup, squeezed dry | Keeps the bread from going soggy |
| Pork chops, schnitzel, roast pork | 1/3 cup on the side | Cuts the fat the way applesauce does |
| Grain bowls and lentils | 1/4 cup on top | Adds acid and texture without a dressing |
| Scrambled or fried eggs | 2 tbsp | Replaces hot sauce with something sour instead of spicy |
| Avocado toast or a baked potato | 2 tbsp | Crunch and salt in one spoonful |
Tips And Common Mistakes
- Lift it out with a fork, not a spoon. You want the kraut, not a puddle of brine, on a sandwich. Save the brine in the jar.
- Do not rinse it. Rinsing washes away flavor. If a dish tastes too sharp, use less kraut instead.
- Press the jar contents back under the brine after each use so the top layer does not dry out or darken.
- It keeps getting more sour. A fresh jar is crisp and mild; after a couple of months in the fridge it is softer and tangier. Both are fine, they just suit different dishes.
- Pair it with something rich. Butter, pork fat, cheese, avocado or egg yolk is what makes raw kraut taste balanced rather than just sour.
Who It's For
- Anyone who grew up on deli sauerkraut and finds the canned version limp and vinegary
- People eating fermented foods for the live cultures who want a brand that is not cooked
- Keto and low-carb cooks looking for crunch and acid without sugar
- Hot dog, sausage and sandwich households that go through a jar a month
Recipes to Make
Classic Reuben
Ingredients
- 4 slices rye bread
- 3 tbsp Russian or Thousand Island dressing
- 8 oz sliced corned beef or pastrami
- 4 slices Swiss cheese
- 1/2 cup Bubbies Sauerkraut, squeezed dry
- 2 tbsp butter, softened
Steps
- Spread the dressing on all four slices of bread. Layer the meat, cheese and sauerkraut on two slices and close the sandwiches.
- Butter the outsides of the bread.
- Cook in a skillet over medium heat, pressing lightly with a spatula, 4 to 5 minutes per side until the bread is deep golden and the cheese melts.
- Rest 1 minute, cut in half and serve with pickles.
Tip: Squeeze the kraut hard in your fist before it goes on. Wet kraut is the difference between a crisp Reuben and a soggy one.
Kielbasa Skillet With Kraut And Apples
Ingredients
- 1 tbsp butter
- 14 oz kielbasa, sliced in coins
- 1 onion, sliced
- 1 apple, sliced
- 1 tsp caraway seeds
- 1/2 cup chicken broth or beer
- 1 1/2 cups Bubbies Sauerkraut, lightly drained
- Grainy mustard to serve
Steps
- Brown the kielbasa in the butter over medium-high heat, 5 minutes. Move it to a plate.
- Cook the onion in the same pan 5 minutes, then add the apple and caraway for 3 minutes more.
- Pour in the broth, scrape up the browned bits and return the kielbasa. Simmer 3 minutes.
- Turn off the heat and fold in the sauerkraut so it warms through but stays crunchy. Serve with mustard and boiled potatoes.
Tip: Adding the kraut off the heat keeps the crunch and most of the live cultures.
Kraut And Apple Slaw
Ingredients
- 1 cup Bubbies Sauerkraut, lightly drained
- 1 crisp apple, cut in matchsticks
- 2 cups shredded green cabbage or kale
- 2 tbsp olive oil
- 1 tbsp sauerkraut brine
- 1 tsp honey or maple syrup
- 2 tbsp toasted sunflower seeds
- Black pepper
Steps
- Toss the sauerkraut, apple and cabbage in a bowl.
- Whisk the oil, brine and honey together and pour over the slaw.
- Toss well, season with pepper and scatter the seeds on top.
- Serve right away, or chill up to a day. The cabbage softens but the kraut stays crisp.
Tip: No extra salt or vinegar is needed. The kraut and its brine season the whole bowl.
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. The company has said it is neither fully pasteurized nor strictly raw: jars get a brief warm bath of about 130 to 140 degrees so ongoing fermentation does not push the lids and leak in transit.
How is this different from canned sauerkraut on the shelf?
Shelf-stable sauerkraut is usually packed in vinegar and heat-processed, which stops fermentation. Bubbies is fermented in salt brine with no vinegar added, so its sourness comes from fermentation itself.
Why is the brine cloudy?
Cloudy brine is a normal result of natural fermentation, and some batches are cloudier than others. Just shake the jar and let it settle back through the kraut.
Why does the jar sometimes hiss when I open it?
Live fermented foods can keep making a little carbon dioxide, so a faint fizz on opening is normal. Spoilage looks different: off smells, sliminess or mold on the surface.
Can I cook with it?
Yes. It works in pierogi, sausage dishes and braised cabbage. Heat softens the texture and reduces the live cultures, so if you want both, cook with one portion and serve some cold on top.
What can I do with the leftover brine?
Bubbies suggests drinking it straight, adding it to a dirty martini, whisking it into vinaigrettes and marinades, or using it to pickle hard-boiled eggs or other vegetables. The brine is salty, so cut back on salt elsewhere in the dish.
Is this the same as Bubbies Spicy Sauerkraut?
No. This is the plain, unspiced version. The spicy sauerkraut adds heat from peppers.
Is it kosher for Passover?
No. It is OU kosher but not certified kosher for Passover.
What Shoppers Say
Honest reviews from people who actually bought it.