Sauerkraut

part of: Cabbage

Finely cut cabbage that has been fermented by various lactic acid bacteria, available fresh or canned.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

Nutrition (per 100g)

Energy 19kcal
Protein 0.9g
Carbs 1.4g
Fat 0.1g
Fibre 2.9g Sugar 1.8g
Mass Distribution

1 cup is about 142 g — roughly 30 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.74kg
Freshwater ≈153.09L
Land ≈0.62m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromCabbage, leaves shares a sourceColeslaw shares a sourceCooked Cabbage shares a sourceGreen Cabbage shares a sourcePickled Cabbage
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