Hey there, fellow fermented food fan! If you’ve landed here, chances are you’re standing in the grocery aisle (or scrolling online) feeling overwhelmed by the jars and bags of sauerkraut staring back at you.
I get it — I’ve been there too. Years ago, I thought all sauerkraut was the same. But after diving deep into gut health and the world of probiotics, I learned that picking the right store-bought sauerkraut makes all the difference.
In this mega guide, I’ll walk you through everything you need to know about choosing sauerkraut that’s actually good for you — not the bland, pasteurized kind that sits on a dusty shelf for a year.
Let’s crack open this jar of fermented goodness and get your gut dancing with joy!
Table of Contents
Why Sauerkraut Deserves a Spot in Your Fridge
Before we talk labels and brands, let’s get one thing straight: sauerkraut is a gut health superstar. Real, raw, unpasteurized sauerkraut is packed with live probiotics that help balance your microbiome.
Benefits include:
- Better digestion
- A stronger immune system
- Reduced bloating
- Natural detox support
- Potential mood boost (yes, your gut and brain are besties!)
But here’s the kicker: not all sauerkraut is alive and thriving with probiotics. Many store-bought versions are heat-processed to extend shelf life, which kills the good bacteria. That’s why knowing what to look for is key.
Store-Bought Sauerkraut vs. Homemade: Should You Just Make It Yourself?
You could make your own sauerkraut — and I encourage you to try it at least once! All you need is cabbage, salt, and a little patience. But let’s be real: sometimes life gets busy.
Store-bought kraut can be just as good if you choose the right one. So don’t feel guilty about skipping the fermentation crock for a convenient jar.
The #1 Thing to Look For: Is It Raw and Unpasteurized?
Okay, let’s get real — this is the deal-breaker when it comes to picking a healthy sauerkraut that’s worth your money.
If you take away one thing from this entire guide, let it be this: if it’s not raw and unpasteurized, it’s just salty cabbage.
What Does “Raw and Unpasteurized” Mean, Anyway?
When you see “raw” or “unpasteurized” on a sauerkraut label, it means the kraut hasn’t been heat-treated after fermentation. Heat processing — called pasteurization — is a method companies use to make food shelf-stable for months or even years.
The problem? Heat kills the very live bacteria you’re trying to eat!
These beneficial microbes, known as lactic acid bacteria, are what give real sauerkraut its tangy taste and gut-boosting power. Without them, you’re basically eating cabbage slaw in brine — tasty, maybe, but not probiotic.
Why Do Some Brands Pasteurize Their Sauerkraut?
Big food brands love pasteurization because it:
- Extends shelf life (unopened kraut can sit on a shelf for a year!)
- Makes shipping and storage easier
- Reduces the risk of spoilage or mold
But for you, the health-conscious eater, it means you’re missing out on:
- Live cultures
- Naturally occurring enzymes
- That natural fermentation magic
How to Spot Raw Sauerkraut Like a Pro
Always check the location:
Raw sauerkraut needs refrigeration to keep the bacteria alive. So if you find it on a dusty shelf next to canned veggies? Nope — that’s not the one.
Look in these spots instead:
- The refrigerated section near vegan or organic foods.
- The produce section in some stores.
- Next to kimchi, miso, or yogurt.
Read the label like Sherlock Holmes:
Brands know people are more gut-savvy now. They’ll often proudly say:
- “Raw”
- “Unpasteurized”
- “Live cultures”
- “Fermented”
- “Probiotic sauerkraut”
If the label doesn’t brag about this, it’s probably pasteurized.
Check the ingredients:
A good raw kraut will just list cabbage, salt, maybe some spices. Some artisan brands get creative — carrots, ginger, garlic — but they should never add vinegar if it’s truly fermented.
The Vinegar Red Flag
If you see vinegar in the ingredients, that’s your clue that it’s not naturally fermented. Adding vinegar is the shortcut to get a “pickled” taste fast — but it bypasses the good bacteria party entirely.
So skip the vinegar kraut unless you just want the tangy crunch with your hot dog.
How Raw Sauerkraut Should Look and Taste
Here’s what real, raw sauerkraut is like:
Crunchy — It shouldn’t be mushy.
Cloudy brine — That’s natural.
Bubbly — Sometimes it fizzes when you open it.
Tangy, bright flavor — Each batch can taste a little different because it’s alive!
If it smells off or has mold on top, toss it — but a bit of harmless white yeast on the surface (called kahm yeast) during fermentation is normal for homemade kraut. Store-bought brands rarely have this because they’re sealed well.
Does Raw Sauerkraut Cost More?
Usually, yes — because it’s a living food. It costs more to refrigerate, ship, and store. But think of it as an investment in your gut health.
Plus, you don’t need huge servings — just a forkful or two daily does wonders for your digestion.
Quick Raw Sauerkraut Shopping Checklist
Before you drop that jar in your cart, ask:
- Is it in the fridge section?
- Does the label say “raw” or “unpasteurized”?
- Does it say “live cultures”?
- Are the ingredients simple? (Cabbage, salt, maybe spices.)
- Is it organic or non-GMO if that’s important to you?
If you can say YES to all of the above — you’re golden.
Ingredients Matter: Keep It Simple
Good sauerkraut is simple. The best brands usually contain:
- Cabbage
- Salt
- Maybe other veggies (like carrots, beets, or garlic)
- Spices (like caraway seeds)
That’s it! If you see vinegar, sugar, preservatives, or weird additives, put it back. Real sauerkraut ferments naturally — it doesn’t need vinegar to sour it.
How to Read the Label Like a Fermentation Nerd
Here’s what I check every single time I pick up a new brand:
Short ingredient list: Cabbage + salt = perfection.
No vinegar: If vinegar is added, it’s not naturally fermented.
No added sugar: Not needed for fermentation.
Organic, if possible: Fewer pesticides on your probiotics.
Non-GMO: Many top brands are proud to say this.
Where to Buy Real Sauerkraut
Some mainstream grocery stores carry raw sauerkraut now — yay! But your best bet is:
- Natural food stores: Whole Foods, Sprouts, or your local co-op.
- Farmers’ markets: Some vendors make small-batch kraut.
- Online: Many artisan brands ship directly.
Best Store-Bought Sauerkraut Brands (Tried and True)
Alright, now that you know what real sauerkraut should be — raw, unpasteurized, and alive with probiotics — let’s talk about some brands you can actually trust.
I’ve spent years taste-testing krauts from grocery stores, health food shops, farmers’ markets, and online stores. Some were amazing, some were bland, and a few went straight to the compost bin.
Below are the store-bought sauerkraut brands that consistently deliver quality, flavor, and real gut health benefits. Plus, I’ll give you a heads-up on what makes each unique, so you can find one that fits your taste buds and budget.
1. Wildbrine
Wildbrine is one of the most popular raw sauerkraut brands — and for good reason. Their krauts are always raw, unpasteurized, and creatively flavored. If you think plain kraut is boring, Wildbrine will change your mind.
Best picks:
- Korean Kimchi-Style Kraut: Spicy, tangy, and loaded with probiotics.
- Red Beet & Cabbage: Earthy flavor and a gorgeous deep color.
- Dill & Garlic: A classic Eastern European vibe, pairs great with sandwiches.
Wildbrine is widely available in natural grocery chains like Whole Foods and Sprouts, and they keep their kraut in the refrigerated section, where it belongs.
2. Farmhouse Culture
Farmhouse Culture is another big name in the raw fermented game. Their krauts are all certified organic, non-GMO, and always raw and unpasteurized.
What I love about them is their bold flavor combos. They have fun blends like:
- Classic Caraway: Old-school, simple, and briny.
- Garlic Dill Pickle Kraut: Tastes exactly like a crunchy pickle, but in kraut form.
- Kimchi Gut Shot: This isn’t kraut, but a probiotic drink made from the leftover brine — a great bonus if you want extra gut support.
Farmhouse Culture is easy to find in larger health food stores and co-ops.
3. Bubbies
If you like your sauerkraut mild, Bubbies is your brand. Bubbies is well known for its old-fashioned, naturally fermented pickles — but their kraut is equally good.
Bubbies Sauerkraut is:
- Raw and naturally fermented
- Mild and slightly sweet — perfect if you’re new to kraut
- Packed in glass jars for freshness
Just a heads-up: Bubbies kraut is sometimes found in the cold pickle section rather than the main kraut area, so look around!
4. Olive My Pickle
If you want small-batch, artisan kraut delivered straight to your door, Olive My Pickle is worth checking out. They’re a small company based in Florida that makes raw, naturally fermented kraut, kimchi, and pickles.
Some of their standout flavors:
- Classic Sauerkraut: Just cabbage and salt, super crunchy.
- Curry Sauerkraut: A unique twist with warm spices.
- Caraway Sauerkraut: Traditional European style.
They ship all over the US with cold packs, so you always get live, healthy kraut.
5. Local & Small-Batch Brands
Don’t sleep on your local producers! Some of the best sauerkraut I’ve ever tasted has come from farmers’ markets, local fermenters, or small businesses. Local kraut is usually:
- Raw and unpasteurized
- Made in small batches for better quality control
- More likely to have unique flavors, seasonal ingredients, or organic veggies
Pro tip: Ask the vendor or maker if they use natural fermentation with just salt — no vinegar added. Supporting local businesses means you’re getting the freshest possible product and boosting your local food community.
What If I Can’t Find These Brands?
If you can’t find any of these where you live, don’t stress. Here’s what to do:
- Check your local natural food store — they often carry raw kraut made by local fermenters.
- Visit a farmers’ market — many farmers sell homemade kraut.
- Order online — many brands, like Olive My Pickle and Wildbrine, ship straight to your door.
- Or make your own! (Scroll up for the simple recipe if you missed it.)
How to Tell If Sauerkraut is Alive
Still unsure? Here’s a trick:
- Is it refrigerated? Good sign.
- Is the brine cloudy? Good sign.
- Does it fizz or bubble when you open it? Perfect — that’s the live bacteria saying hi!
How to Eat Store-Bought Sauerkraut (So It Stays Alive!)
One rookie mistake: people heat their sauerkraut. Stop! If you cook it, you’ll kill the probiotics.
Instead, try:
- Adding it cold to salads and bowls.
- Serving it as a crunchy side for sandwiches.
- Tossing it on avocado toast.
- Mixing it with scrambled eggs after cooking.
- Eating a forkful straight from the jar (I do this daily).
Quick Sauerkraut Recipe (If You Ever Want to DIY)
Can’t find the perfect jar? Make it yourself! Here’s my foolproof method:
Ingredients
- 1 medium green cabbage
- 1.5 tablespoons sea salt
Instructions
- Remove outer leaves, slice cabbage thinly.
- Place in large bowl, sprinkle with salt.
- Massage until cabbage releases juice.
- Pack tightly into a clean glass jar.
- Weigh it down (a smaller jar works).
- Cover with a clean cloth or lid loosely.
- Let it ferment at room temp for 1-3 weeks.
- Taste daily after the first week — when it’s tangy enough, move to the fridge.
Boom. Real probiotic kraut!
Final Thoughts on Buying the Best Store-Bought Sauerkraut
Choosing store-bought sauerkraut doesn’t have to be overwhelming. Remember:
- Stick to raw and unpasteurized brands.
- Always check the fridge section.
- Read the ingredient list for simple, clean ingredients.
- Taste a few brands to find what you love — everyone’s taste buds are different.
The best sauerkraut is the one you actually enjoy eating regularly. So don’t be afraid to experiment, mix flavors, and turn it into a tasty daily habit.
Frequently Asked Questions
1. Is store-bought sauerkraut still good for you?
It depends on the brand you buy. Many mainstream store-bought sauerkrauts are pasteurized, which means they’ve been heated to kill bacteria — including the good ones. If you want the probiotic benefits, always choose raw, unpasteurized sauerkraut kept in the refrigerator section. Read the label carefully — the fewer the ingredients (cabbage, salt, maybe spices), the better.
2. Does all sauerkraut have probiotics?
No — only raw, unpasteurized sauerkraut naturally contains live probiotics. Heat-treated (pasteurized) sauerkraut may taste tangy, but the live cultures are gone. If probiotics are what you’re after, look for words like “raw,” “live cultures,” “naturally fermented,” or “unpasteurized” on the jar.
3. Where is sauerkraut in the grocery store?
This is a common one! True raw sauerkraut is kept cold. Look in the refrigerated section near fresh produce, vegan or plant-based products, or natural cheeses. If you only find sauerkraut in cans or glass jars on a shelf next to pickles, that’s probably pasteurized kraut.
4. How long does store-bought sauerkraut last once opened?
Raw sauerkraut lasts a surprisingly long time if kept cold — usually up to 3 or 4 months after opening. Always keep it in the fridge in its brine. Use clean utensils when serving to avoid contamination. If it smells off, grows mold, or tastes strange, it’s time to toss it.
5. Is store-bought sauerkraut better than homemade?
They both have their perks! Store-bought raw sauerkraut is convenient and consistent — no waiting weeks for it to ferment. Homemade sauerkraut can be cheaper, customizable, and fun to make. Many people make their own once they get hooked on the taste and benefits. There’s no wrong choice as long as it’s raw and naturally fermented.
6. Can you eat sauerkraut every day?
Yes! Many people do. Just a forkful or two of raw sauerkraut daily can help feed your gut good bacteria, support digestion, and add tangy crunch to meals. If you’re new to fermented foods, start small to avoid bloating while your gut adjusts.
7. What’s the healthiest brand of sauerkraut?
The healthiest sauerkraut is organic, raw, unpasteurized, and made with simple ingredients. Brands like Wildbrine, Farmhouse Culture, Bubbies, Cleveland Kitchen, Olive My Pickle, and local small-batch makers all fit the bill. Pick one you like and you’ll be more likely to stick with it.
8. Can you freeze store-bought sauerkraut?
Technically, yes — you can freeze raw sauerkraut. But freezing can change its texture and kill off some live bacteria. If you need to store it long-term, keep it in the fridge instead. Sauerkraut lasts a long time because the fermentation process naturally preserves it.
9. What is the best way to eat store-bought sauerkraut?
Keep it simple! Add a spoonful to sandwiches, wraps, salads, grain bowls, or scrambled eggs. Use it as a topping for hot dogs, sausages, or burgers. Or just eat it straight from the jar. Just don’t heat it up too much — high heat can destroy the probiotics.
10. Can store-bought sauerkraut help with gut health?
Raw, unpasteurized sauerkraut is one of the easiest ways to add more probiotics to your diet. It can help balance your gut microbiome, aid digestion, and even boost your immune system. Just remember, not all store-bought sauerkraut has these benefits — only raw, naturally fermented versions do.