Sauerkraut with Pickled Persian Cucumbers

June 16, 2014 in

Our Sauerkraut is in a pickle. Or is our pickle in some sauerkraut? Either may be true, but one thing’s for sure, Trader Joe’s Sauerkraut with Pickled Persian Cucumbers is a paragon of pickling tradition and innovation.

The innovation? We’ve added pickles—Persian Cucumbers, to be exact. We’ve sliced them into thin rounds, lending extra texture to the kraut and providing just a little of that yummy pickle flavor. The tradition? This is Sauerkraut like your great-grandma used to make. That means all-natural fermentation. No vinegar added. No lab cultures to kick-start the process. No cooking or pasteurization. It’s just raw cabbage and cucumbers with some sea salt and garlic. The salt draws water from the fruit and veggies (you did know cucumbers are fruit, right?) creating brine in which ‘good’ bacteria convert sugars into lactic acid—a natural preservative, which inhibits ‘bad’ bacteria growth.

That lactic acid is also behind the tart and tangy flavor (more subtle than sauerkrauts that have vinegar added) and the extra crispy crunch of our cabbage-cucumber blend. Top your hot dogs. Build a better Reuben. Mix it with grated carrots and red onion for a healthy slaw. Consider it a ready-made side salad.

It’s like your great-grandma used to say, “Whenever you’re in a pickle, remain cool as a cucumber and reach for the fermented cabbage.” What? She never said that? We thought everyone’s great-grandma said that. At any rate, you’d do well to buy a jar of Sauerkraut with Pickled Persian Cucumbers for each of your friends—in her honor. You’ll pay only $3.99 for each 18-ounce jar.

INGREDIENTS:

Cabbage, Persian Cucumbers, Sea Salt, Garlic.