The Internet is full of recipes for making your own, but you can also buy pickled veggies and drink the leftover juice—as long as the product was traditionally fermented and not heated to kill bacteria (look for “unpasteurized,” “naturally fermented,” “raw,” or “contains live and active cultures” on the label). Some brands we like: Real Pickles Organic Dill Pickles, Jacob’s Raw Classic Kraut, and Farmhouse Culture Kimchi. But now you don’t even have to buy pickles to get the good stuff. We found two companies that have started bottling and selling pickle and sauerkraut juices straight to consumers. Can they do everything the labels claim? We consulted two nutritionists for the lowdown on these ready-to-drink options. MORE: Can Fermented Foods Cure a Hangover? Sauerkraut Juice The claims: Manufactuer Biotta says its juice (left over from fermenting white cabbage) will improve digestive health. The taste: Luckily, this tastes much better than its potent cabbage stench suggests. It’s a little salty and a little sour, almost like a vinegar-based salad dressing. There’s only a tiny hint of cabbage flavor in the drink itself. The science: There’s no research on sauerkraut juice specifically, but we do know that it’s rich in probiotics, which aid digestion, says Jessica Levinson, RD, nutrition counselor and consultant at Nutritioulicious. It’s also got half your daily value of vitamin C and more potassium than a banana. The only problem? “The sodium is extremely high,” says Nyree Dardarian, RD, assistant clinical professor of nutrition at Drexel University. (A 1-cup serving has 960 mg—almost half the daily recommended allowance). “I would be cautious if you have any preexisting conditions like high blood pressure or renal disease.” But if you’re healthy—and you can’t stand the texture of normal sauerkraut—a serving here or there can give your gut bacteria a little boost. MORE: The 5 Best New Probiotic-Fortified Foods Pickle JuiceMedia Platforms Design Team The claims: This isn’t the traditional fermented stuff. It’s a brine made from vinegar and salt with a little bit of natural pickle flavoring and coloring. (It mimics a vinegar pickling brine, like the kind you’ll find in most mainstream supermarket pickle jars.) The makers of this brew claim it can prevent muscle cramps and replenish electrolytes in athletes, thanks in part to its salt content. The taste: It’s a lot milder than we expected—more watery than pickle-y. But other than that, it’s straightforward: exactly like the stuff you’d find in an average pickle jar. The science: “I do not recommend pickle juice for athletes,” says Dardarian. “There’s no evidence to support drinking pickle juice to reduce cramps. I suggest drinking water and eating real food.” And even though pickle juice does have electrolytes, it lacks the replenishing carbs and protein needed for recovery. A real food snack—like a peanut butter sandwich—provides electrolytes, carbs, and protein all in one package.
