Cleveland Kraut Classic Caraway Sour Kraut

Cleveland Kraut Classic Caraway Sour Kraut is a straightforward jarred sauerkraut that reads like a recipe: green cabbage, garlic, kosher salt and black pepper. In a typical American supermarket you’ll spot it in the refrigerated condiments/pickles section or on a specialty refrigerated shelf near kimchi, pickles, mustards and other fermented sides, sometimes cross-merchandised by the deli or ethnic foods island. It’s the kind of pantry staple shoppers grab for weekend grills, bratwurst and hot dog runs, Reubens and hearty sandwiches, or as a tangy side on a casual dinner at home. The brand leans into a hometown, traditional positioning—Cleveland evokes regional, working-class comfort food—targeting adults who value classic flavors, simple ingredient lists, and the culinary cachet of fermentation. Labels on this product commonly highlight simple, natural language (“classic,” “no artificial preservatives,” “made with real cabbage”), but you won’t typically see child-focused marketing or a strong organic certification unless specifically labeled. Processing-wise it’s a fermented vegetable product: cabbage preserved and flavored with salt, garlic and spices rather than rebuilt industrial formulations. Sensory notes: a bright, tangy sourness with crunchy-yet-tender shreds of cabbage, flecks of caraway or black pepper, and a clean garlicky lift; very low sweetness and a noticeable salty finish (230 mg sodium per serving). Packaging is a 16 oz jar with a screw lid—easy to spoon from or measure out with tongs—inviting casual rituals like topping sausages at a backyard cookout, scooping onto sandwiches, or serving in a communal relish tray.