Regular sauerkraut is made by fermenting shredded cabbage with salt. The salt draws out the water from the cabbage, and the natural bacteria on the cabbage then convert the sugars into lactic acid, creating a tangy and sour flavor. The amount of salt used in regular sauerkraut can vary, but it is usually between 1-3% of the weight of the cabbage.

Low-sodium sauerkraut, on the other hand, is made with less salt. Typically, the salt used in low-sodium sauerkraut is about half the amount used in regular sauerkraut. This makes the finished product less salty but also means that it will not last as long as regular sauerkraut. Low-sodium sauerkraut may also have added flavorings or seasonings to compensate for the reduced salt content.

In terms of taste and texture, low-sodium sauerkraut may be slightly less tangy and crunchy than regular sauerkraut, but it is still a good source of probiotics and other beneficial bacteria. Low-sodium sauerkraut is often recommended for people who are watching their sodium intake due to health concerns such as high blood pressure or kidney disease.

When it comes to choosing between regular and low-sodium sauerkraut, it ultimately depends on your personal preferences and dietary needs. If you are not watching your sodium intake and enjoy the tangy, crunchy taste of traditional sauerkraut, then regular sauerkraut may be the right choice for you. However, if you need to limit your sodium intake or prefer a milder flavor, then low-sodium sauerkraut may be a better option. Both varieties of sauerkraut are a good source of probiotics and other beneficial bacteria, which can support a healthy gut and immune system.

Hamptons Brine reduced salt content in this makes it a good option for people who need to limit their sodium intake but still want to enjoy the health benefits of fermented foods.