Saurkraut.

Our Method

Knockout Kraut delivers a healthy punch of immune boosting nutrition in every serving. Our product is not the same as the lifeless, bland, pasteurized sauerkraut that you typically find at your local supermarket. Each batch of Knockout Kraut is hand crafted in small quantities to ensure that every batch gets the love and care that it deserves. There are 3 distinct stages of fermentation involved in perfecting sauerkraut. 1- During the first stage (days 1-3).

1. During the first stage (days 1-3) L. mesenteroides bacteria produce lactic acid, acetic acid (vinegar), ethyl alcohol and carbon dioxide (CO2).
2. During the next stage (days 3-16) L. plantarum eats the sugar in the cabbage and other vegetables and produces lactic acid.
3. During the last stage (days 16-20), L. pentoaceticus finishes off the sauerkraut by lowering the acid level.

Each batch of Knockout Kraut is fermented for least 3 weeks to ensure sufficient time for the kraut to go through all stages of fermentation.

Vitamins…

In the 1700s, Captain James Cook’s initial expeditions to the new world were a disaster. He would leave with ships full of sailors and very few would return…many of them succumbed to scurvy along the way. The problem was that it was hard to keep fruits and vegetables fresh for long, resulting in poor nutrition and a lack of important vitamins and minerals, particularly vitamin C. The solution that Cook learned from Dutch sailors was to bring barrels of sauerkraut onboard each ship. The sauerkraut stayed fresh through the voyages and provided the sailors with all the vitamin C that they needed to say scurvy free.

Each 2 oz. serving of sauerkraut contains 30% of the daily recommended value of vitamin C according to USDA data (even more for red cabbage sauerkraut). It’s also an excellent source of vitamin K, containing 45% of the daily recommended value per 2 oz. serving.