FAQ
Answers from our kitchen. A collection of questions we hear most often about traditional sauerkraut, fermentation and how to enjoy it.
🥬 Is it safe for sauerkraut to be shipped unrefrigerated?
Yes. We ship all orders via Express Post and your sauerkraut is perfectly fine during transit.
Once it arrives, simply place it in the refrigerator and enjoy.
🥬 Can I drink the sauerkraut juice?
Yes. The juice is a natural part of the fermentation process and many people enjoy a small amount straight from the jar.
Kitchen Tip: Had a big night? That’s what the sauerkraut juice is for. 😉🥬
🥬 How much sauerkraut should I eat each day?
There is no strict rule. Many people enjoy a few forkfuls alongside a meal, while others eat larger servings depending on their preference.
🥬 How should I store my sauerkraut?
Keep refrigerated and ensure the sauerkraut remains submerged in its natural brine where possible. Always use a clean fork or spoon.
🥬 How long does it last after opening?
When stored in the fridge and kept covered by its natural brine, sauerkraut can last for up to 2-6 months after opening. Unopened: often 6–9 months in the fridge.
Always use a clean fork or spoon and keep the jar refrigerated.
🥬 Can I cook with sauerkraut?
Absolutely. While many people enjoy it straight from the jar, it can also be added to soups, sandwiches, salads, roasted vegetables and traditional Eastern European dishes.Â
Kitchen Tip: Looking for inspiration? Visit our Recipes section for simple everyday meals and family favourites featuring sauerkraut.Â
🥬 Why is sauerkraut sour?
The natural tangy flavour comes from fermentation. It’s what gives traditional sauerkraut its distinctive taste and character.
🥬 What’s the difference between fermented and pickled cabbage?
Traditional sauerkraut is naturally fermented over time. Pickled cabbage is typically preserved using vinegar. The flavour and process are quite different.
Kitchen Tip: Our family recipe doesn’t use vinegar. Just cabbage, carrot, salt, a touch of honey and time.
🥬 Why is there liquid in the jar?
That liquid is the natural brine created during fermentation. It’s an important part of traditional sauerkraut and helps keep the cabbage fresh.
🥬 Why do you use glass jars?
We chose glass because it’s reusable, recyclable and allows you to see exactly what’s inside. No hiding behind labels.
🥬 What ingredients are in Cabbage Mama sauerkraut?
Only simple ingredients. Cabbage, carrot, salt, a touch of honey and filtered water. No additives.
🥬 Is this the same recipe your grandmother made?
The recipe that inspired Cabbage Mama was passed down through generations in our family. While every batch is prepared for today’s kitchen, the heart of the recipe remains unchanged.
🥬 Is your sauerkraut made in Australia?
Yes. Our sauerkraut is made in Australia using carefully selected ingredients and traditional fermentation methods.
🥬 Why does every batch taste slightly different?
Fermentation is a living process. Just like homemade bread or wine, small variations between batches are part of what makes traditionally fermented food special.
🥬 What makes Cabbage Mama different from supermarket sauerkraut?
To be honest, we struggled to find a sauerkraut that reminded us of the one we grew up with. Most supermarket options we tried were soft, vinegary and lacked the crunch and balance we were looking for.
 Kitchen Tip: If you think you don’t like sauerkraut, there’s a good chance you’ve only tried the supermarket version.
🥬 Where can I find ideas for using sauerkraut?
Visit our Recipes section for simple everyday meals, family favourites and creative ways to enjoy sauerkraut beyond the side dish.
Kitchen Note: We’re currently putting the finishing touches on our very own Cabbage Mama Recipe Book, filled with recipes from our kitchen. It will be available to purchase in our store soon. 🥬