We get regular questions from customers about the nutritional content of our products. As a small business, we are exempt from FDA nutrition labeling requirements, so we do not have the calories, carbs and sodium per serving to provide for you.
We can tell you, however, that we use, as an ingredient, 1.5 ounces of unrefined
sea salt (sea minerals) for every 5 pounds of vegetables in our krauts. This equates to less than 2% salt by weight, of which not all will be sodium, and much of which gets discarded after fermentation in our run-off brine (used to make mustard and spicy tonics).
Most of the carbohydrates in our krauts will be complex polysaccharides and fiber, as the majority of sugars and simple starches will have been digested by the bacteria during fermentation. Most of the sweetness in the krauts comes from mannitol, a low-glycemic sugar alcohol that is undigestible by yeasts, and any residual sugars and starches beyond that will have been predigested into simpler sugars that are easier on the body.
As far as the calories go, even the nutrition labeling analysis would be inaccurate, as the process used for that only takes into account the raw ingredients going into the food product. Add to that, the process of fermentation increases Vitamin C and Vitamin B content and makes the content of minerals more bio-available. In general, it does not account for what various processes may do to effect the calorie content in some foods. In raw fermented vegetables, many of the sugars and starches have been converted into lactic acid and other beneficial compounds during fermentation. Also, when eaten raw, fermented vegetables provide the body with beneficial microorganisms and digestive enzymes that help you more efficiently utilize the food product and whatever else you are eating with it.