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Vegetables from Germany, Central and Eastern Europe
Sauerkraut juice is the cell juice that runs out of shredded, salted cabbage while it ferments into sauerkraut. In one Latvian maker's process cabbage with 1.7 % salt is pressed and fermented for 14 days, and the juice, about 30 % of the cabbage weight, is drained off at packing at about pH 3.7. Under German food guidelines a lactic-fermented vegetable juice may not be soured with vinegar or added acids.
| Cabbage, shredded | Cabbages of different varieties[jansone2022] |
| Salt (NaCl)1.7 % | [jansone2022] |
| Grated carrot1 % | [jansone2022] |
| Caraway seeds0.2 % | [jansone2022] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days
What changes: Shredded cabbage is mixed with 1.7 % salt, grated carrot and caraway
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sauerkraut juice is the cell juice that runs out of shredded, salted cabbage while it ferments into sauerkraut. In one Latvian maker's process cabbage with 1.7 % salt is pressed and fermented for 14 days, and the juice, about 30 % of the cabbage weight, is drained off at packing at about pH 3.7. Under German food guidelines a lactic-fermented vegetable juice may not be soured with vinegar or added acids. Made in 5 steps over 14 days. The longest step, press and ferment into sauerkraut, takes 14 days (Jansone L 2022). Salt is 1.7 % (Jansone L 2022).
| Main step | 14 daysReported[jansone2022] | Press and ferment into sauerkraut |
|---|---|---|
| Salt | 1.7 %Reported[jansone2022] | Shred the cabbage and mix with salt, carrot and caraway |
| Acidity | pH 3.7Reported[jansone2022] | The raw juice |
Unlike sauerkraut, the juice is the liquid, not the cabbage, and much of it is a by-product of packing. Under German guidelines it is a lactic-fermented vegetable juice that may be kept only by physical means and may not be soured with vinegar or added acids [leitsaetze].
In a 2025 Polish survey of commercial sauerkraut, putrescine and cadaverine were the leading biogenic amines, and the amine index of 4 of 14 sauerkrauts passed the estimated upper toxicity limit [choinska2025]. That study tested the cabbage, not its juice. The juice is a by-product with a short shelf life [jansone2022]. Under the German guidelines, lactic-fermented vegetable juice may be kept only by physical means, not by added acids [leitsaetze].
Every number is labelled with how it is known. How this atlas is made
The Austrian ministry's register of traditional foods says that the priest Sebastian Kneipp (1821–1897) gave his patients both sauerkraut and sauerkraut juice for sluggish bowels and constipation, and used the juice on cuts and burns [bmluk-sauerkraut].
