BREAKING NEWS - Centuries old process critical to baseball classic - Hot Dogs with Sauerkraut!

For centuries, people all over the world have preserved vegetables using fermentation that begins simply by adding salt. The resulting fermentation creates a by-product, lactic acid, which gives the resulting vegetable (here cabbage to sauerkraut) its characteristically tangy flavor. The lactic acid also helps preserve the product so that it can be enjoyed later. Still, the resulting “sour cabbage” or “sauerkraut” will not last beyond a few months without being hot-packed and sealed in an air-tight container. Hot-packing also stops the fermentation process right at the optimal moment to deliver a consistently delicious crispy sauerkraut. Libby’s prepares its fermented cabbage by hot-packing in cans or glass jars so the deliciously piquant and crispy sauerkraut is ready for your enjoyment when you need it!

Krispy Kraut Kaper Koncluded!

The mystery of why Libby’s Crispy Sauerkraut is so tangy and crunchy has been finally solved by our team of forensic sauerkrautists.  It’s the fermentation process which creates lactic acid and gives the cabbage a delicious tangy flavor as well as the crunchy texture characteristic of our sauerkraut!  Enjoy.