Trader Joe’s Sausage Steakhouse – The Best Pickled Vegetables

Trader Joe’s sells a wonderful product called sauerkraut. I had the opportunity to try this product for myself when I visited their farmer’s market in California. The farmer’s market is a huge market place where you can find almost anything from fresh fruits and vegetables to meat, poultry, seafood and much more. I especially enjoyed picking up some pickled persian cucumbers, red peppers, dill pickles and sauerkraut. Trader Joe’s even has a delicious pickle recipe if you are looking for that dish.

It’s interesting how so many health conscious people are turning away from the store bought versions of sauerkraut and are making the move to making their own at home. There are some benefits to making your own sauerkraut. The first is the high antioxidant content. When pickled, sauerkraut contains lots of Vitamin C and other antioxidants, which help fight off free radicals in the body. This is why many feel it helps them stay healthy.

Another important point about fermented pickles is that they usually contain B vitamins and E. The fermentation process releases lots of these B vitamins and E, which are what makes it such a good food to eat. But since I was there on a fast-paced afternoon, I opted not to eat sauerkraut. Instead, I purchased some lightly steamed green beans which were also picked from our local garden. These were a much better choice since they were fresh and had a nice flavor. I still recommend making sauerkraut as a part of your daily diet.

There is one thing you may find disturbing about Trader Joe’s sauerkraut. Although the jar says it is a “pure” pickle, it has come to my attention that there may be some levels of sugar in the jar. If you are not allergic to sugar, this shouldn’t be a problem for you. If you are however, and have health problems, you may want to check with your doctor before you begin eating sauerkraut to make sure you don’t ingest too much sugar.

Traders Joe’s sauerkraut comes in two different kinds: pickled persian cucumbers and raw. Each kind has a slightly different way of fermenting. The pickled persian cucumbers will have a concentration of more cucumbers per pound of jar than the raw variety. While the pickled ones may be fermented for longer, they are also sweeter.

The other difference between the two is the fermentation time. Traditionally, pickled raw sauerkraut was fermented for three days to a week. Since most stores bought sauerkraut has already undergone the long fermentation process, most people choose the fresh pickled variety for their pickles. But the fermentation time may be shortened or increased by adding water or vinegar to the jar. The result is pickled sauerkraut that has lost the flavor of the fermented cucumbers but retains the natural flavor of the sauerkraut plant.

Although you can buy the jar and the pickled raw from Trader Joe’s, the best selection is definitely the fermented variety. Store bought pickled sauerkraut is often too moist and sweetened. It often has too many spices added to it, and its shelf life is shorter than those fermented types. But the pickled raw is truly one of the tastiest pickles you’ll ever eat, and the longer it’s fermented, the more intense its natural flavor will be.

In any case, pickled raw or sauerkraut that’s been fermented in its own jar is a delicious way to enjoy the product. But whether you choose the fermented variety, the fresh from the store bought variety, or the pickled raw option, you’re sure to love it! And once you try it, you’ll wonder how you could live without it. And after you try it, you’ll wonder how you could live without it again! So stock up on your favorite pickled vegetable today. Enjoy!

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