Second To Mustard

27 January 2006

January 2006

There's a lot more to Sauerkraut than the fame of being second only to mustard as the most popular condiment for hot dogs. Cabbage growing and sauerkraut processing have come a long way since Chinese laborers fermented their cabbage in wine over 2000 years ago to supplement their diet of rice. Americans today annually consume 387 million pounds of sauerkraut, or roughly 1.5 pounds per person per year.

Packs A Punch

Did you know that Sauerkraut is fat free, cholesterol free, low in calories, an excellent source of Vitamin C, lactobacilli (even more than yogurt), and a good source of dietary fiber and contains other nutrients such as potassium, protein, calcium, iron, thiamin (BI), riboflavin (B2), and niacin (B3).

Like A Fine Wine

EDEN Organic Sauerkraut is made from the finest cabbage, grown in nutrient rich organic soil, carefully tended, harvested, and fermented by the Hirzel family of northern Ohio. Our organic cabbage is hand harvested at the peak of its flavor, cored, washed and shredded. The cabbage is then placed in large cypress vats with Eden's finest sea salt and fermented for six weeks. During the fermentation process the Hirzel's tend the vats of cabbage in a manner similar to a fine winery. Over seventy years of experience, traditional methods, and one family processing from soil to jar gives EDEN Sauerkraut its homemade, Old World character.