Red cabbage is a nutritional powerhouse loaded with vitamins and minerals. It is especially high in vitamins A, C, K, B-9 (folate), choline, calcium, phosphorous, and manganese. It is also some omega 3 and 6 fatty acids. Finally, its dark, red coloring indicates an extra boost of antioxidants. The red/purple color of the cabbage (and other fruits and berries) comes mainly from a group of phenolic compounds called anthocyanins, of which about 36 types have been identified.
 
Red cabbage sauerkraut is a common side dish of German cuisine. It is almost always cooked with apples, sugar, and spices. You can now find jars of this German-style "Rotkraut" or "Rotkohl" dish on the shelves of many supermarkets now, particularly German-owned stores such as Aldi and Lidl.
 
Our Krimson Kraut has no added sugar or spices. Feel free to add some sugar or apples, if you decide to cook it. Check out our recipe page for ideas. Just remember that cooking denatures, i.e., destroys most of the Vitamin C and kills probiotic bacteria. That said, cooked cabbage is still a great source of vitamins, minerals, antioxidants, and, of course, those indigestible carbs for your gut microbiota.