Is Claussen Sauerkraut Fermented? Answering the Crisp Question

January 7, 2026 •

3 min read

According to the Kraft Heinz website, their Claussen sauerkraut is a naturally fermented product, but crucially, it is also heat-treated. This processing step is essential for understanding the true nature of this popular brand and whether Claussen sauerkraut is fermented in a way that provides live probiotic benefits.

Quick Summary

Claussen sauerkraut is heat-treated, despite being initially fermented, which means it lacks the live probiotics found in raw, unpasteurized alternatives. This heat processing ensures its signature crispness and refrigerated shelf life, but it eliminates the beneficial bacteria. The flavor is derived from the initial fermentation, followed by heat treatment and added preservatives.

Key Points

Not a probiotic source: Despite initial fermentation, Claussen sauerkraut is heat-treated, which kills the live, beneficial bacteria.
Preservatives are a key indicator: The presence of preservatives like sodium benzoate on the ingredient list confirms that the product's stability is not due to live cultures.
Distinction from raw kraut: Unlike raw, unpasteurized sauerkraut, Claussen is processed for a consistent crisp texture and longer refrigerated shelf life.
Check for labels: To find probiotic-rich sauerkraut, look for labels stating "raw" or "unpasteurized" and find it in the refrigerated section.
Processing impacts benefits: While Claussen retains some tang, the heat treatment removes the live cultures responsible for significant gut-health benefits.

The Processing Behind Claussen's Signature Crispness

Many consumers seeking the gut-health benefits of fermented foods are surprised to learn that not all sauerkraut provides live probiotics. Claussen sauerkraut is a prime example of this distinction. While it undergoes an initial natural fermentation, a subsequent heat-treating process effectively kills off the live bacteria, including the beneficial probiotics. This thermal processing is what gives Claussen its reliably crisp texture and extends its shelf life under refrigeration, a deliberate choice that differentiates it from raw, unpasteurized krauts.

Why Heat-Treating Changes Everything

Fermentation is a delicate process driven by microorganisms like Lactobacillus bacteria, which convert the cabbage's sugars into lactic acid. This acid acts as a natural preservative and gives sauerkraut its characteristic tang. However, the presence of live bacteria is not compatible with a long, predictable shelf life without preservatives. By heat-treating the sauerkraut, Claussen ensures consistency, halts further fermentation, and allows for the addition of preservatives like sodium benzoate and sodium metabisulfite. These steps ensure that the product maintains its specific flavor and texture profile for customers, but at the cost of the live cultures.

The Ingredients Tell the Story

An examination of Claussen's ingredient list confirms this process. Alongside cabbage, salt, and water, you will find sodium benzoate and sodium metabisulfite listed as preservatives. The inclusion of these chemical additives indicates that the product's stability and flavor are not solely dependent on the live cultures produced during fermentation. In contrast, genuinely raw, probiotic-rich sauerkraut typically contains only cabbage and salt, relying on the live bacteria for its preservation and development of flavor over time. The very need for added preservatives points away from the product being a source of live cultures.

Raw vs. Heat-Treated: A Comparison Table


Feature	Claussen Sauerkraut (Heat-Treated)	Raw/Unpasteurized Sauerkraut
Fermentation	Initial natural fermentation occurs to develop flavor.	Fermentation is continuous and relies on live cultures.
Processing	Heat-treated to kill live bacteria and ensure shelf stability.	Unpasteurized and kept refrigerated to preserve live bacteria.
Probiotic Content	Does not contain live, beneficial probiotic cultures.	Contains live and active probiotic cultures.
Preservatives	Contains added preservatives like sodium benzoate and sodium metabisulfite.	Typically contains only cabbage and salt.
Texture	Consistently crisp due to controlled processing.	Varies, but can be softer or chewier than heat-treated versions.
Flavor Profile	Tangy flavor derived from initial fermentation, but halted by heat.	More complex and tangy flavor that evolves over time.
Storage	Must be refrigerated.	Must be refrigerated to maintain live cultures.

How to Identify Live Sauerkraut

For those seeking the probiotic benefits, it is crucial to know how to identify a genuinely live and active sauerkraut. A good starting point is the refrigerated section of your grocery store, where raw and unpasteurized varieties are usually kept. A visual cue can be a slightly cloudy brine, which is a natural byproduct of active live cultures. The label is your most reliable tool: look for terms like "raw," "unpasteurized," or "live and active cultures." If a sauerkraut is sold on a shelf at room temperature, it has almost certainly been pasteurized and no longer contains live bacteria.

The Healthline Perspective

The importance of choosing unpasteurized sauerkraut for gut health is reinforced by sources like Healthline, which details the numerous benefits of consuming probiotic-rich foods. These benefits extend beyond digestion to immune support and overall wellness. The destruction of these live cultures through heat treatment, while commercially efficient, removes the very component many people seek when purchasing sauerkraut for its health properties. For a deeper look at the broader health context, resources like the Healthline article on sauerkraut benefits are illuminating.

Conclusion: The Truth Behind the Label

In summary, while Claussen sauerkraut begins with a natural fermentation process, it is not a source of live probiotics due to its subsequent heat-treatment. The presence of preservatives on the ingredient list further solidifies that the product is processed to ensure stability rather than to preserve live cultures. Consumers who specifically want the gut-health benefits associated with probiotic-rich fermented foods should look for brands explicitly labeled as "raw" or "unpasteurized" and located in the refrigerated section of the grocery store. This ensures they are getting a product teeming with the beneficial live bacteria that heat-treated varieties, including Claussen, lack.

Frequently Asked Questions

No, Claussen sauerkraut does not contain live probiotics. Although it is a naturally fermented product, it undergoes a heat-treatment process that kills the live bacteria responsible for the probiotic content.

While the company states their product is not pasteurized, it is heat-treated during the jarring process, which has the same effect of killing the live cultures and halting fermentation.

Claussen sauerkraut's signature crispness is due to its heat-treated process. Unlike raw fermented sauerkraut, which softens over time, the heat kills the bacteria that would normally break down the cabbage, preserving its crunch.

The main difference is the heat treatment. Claussen is heat-treated, lacks live probiotics, and contains preservatives, while raw sauerkraut is unpasteurized, contains live cultures, and typically has only cabbage and salt as ingredients.

Look for products explicitly labeled as "raw" or "unpasteurized." Check the refrigerated section of the store, as live sauerkraut must be kept cold. The ingredient list should not include preservatives like sodium benzoate.

Yes, Claussen sauerkraut is suitable for vegans as its ingredients consist of cabbage, salt, water, and preservatives.

Yes, the initial natural fermentation contributes to the tangy and zesty flavor of Claussen sauerkraut. However, the subsequent heat treatment and preservatives ensure that the flavor profile remains consistent.