Freeze-dried Sauerkraut

A unique product – sauerkraut deprived of water. Retains acidic profile and lactic acid bacteria cultures (at low process temperature)

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Available Fractions

Powder: Sour taste

Technological Applications

Ready-made Dishes: Instant bigos, pierogi filling, soups
Bars and Snacks: Chip seasoning

100% Natural

No additives or preservatives.

Moisture <5%

Guaranteed crunchiness and stability.

Certified Quality

BRC, IFS, ISO, KOSHER

Parameter	Technical Specification
Raw Material Composition	Freeze-dried Sauerkraut 100%
Available Fractions	Powder
Consistency	Free-flowing, slight lumping acceptable
Color	Creamy to yellow
Taste and Aroma	Sour, characteristic of sauerkraut
Moisture	< 5%
Country of Origin	Poland and others
Certification	HACCP, BRC

Why food manufacturers choose our freeze-dried sauerkraut

Freeze-dried sauerkraut removes the water while keeping the characteristic sour profile and, thanks to the low process temperature, the lactic acid bacteria cultures of fresh sauerkraut.

Industry applications

The powder is used in instant bigos, pierogi filling and soups, and as a tangy seasoning for chips.

Available formats

Powder. MOQ 2 kg per SKU, 4 kg for mixed orders.

FAQ

Does freeze-dried sauerkraut keep its bacteria cultures?

Yes, the low process temperature preserves the lactic acid bacteria cultures found in fresh sauerkraut.

What is it commonly used for?

Instant bigos, pierogi filling, soups and chip seasoning.

What is the moisture content?

Below 5%.