Published: May 8, 2026 21:33
Time to read: 2min – video: 3min
Why are the United States suddenly passionate about sauerkraut? Accustomed to surprising positions, it is a statement from Donald Trump’s Health Minister, Robert F. Kennedy Jr, that sparked this trend. A trend that could have an impact on Alsatian producers.
And what if our traditional sauerkraut became the favorite dish of Americans? In a restaurant in Strasbourg (Bas-Rhin), it is increasingly appearing on the tables of tourists from the United States. They see this fermented cabbage recipe as the new trendy food.
While sauerkraut has long been appreciated by Americans, the food has seen an unprecedented surge in popularity in recent weeks. This is partly due to a podcast by a former White House advisor. She interviews the wife of Robert F. Kennedy Jr, the Health Minister of Donald Trump.
“In the morning, at 6:30, he cooks a steak and eats sauerkraut. He is so strict in his diet that he even brings his sauerkraut to the restaurant,” says Cheryl Hines, wife of Robert F. Kennedy Jr.
This triggered a “sauerkraut mania” on social media. Dozens of internet users film themselves enjoying fermented cabbage and praising its health benefits, especially for digestion.
This trend is now crossing the borders of the internet and opening up a new market for Alsatian sauerkraut producers.
“We have received some requests from the United States, including from an importer who was very curious to know what sauerkraut was. He talked about sourcing directly by the full container. These are not requests we receive every day, so we were immediately interested,” says Hugo Meyer, co-manager of Choucrouterie Meyer-Wagner.
What the Americans want is typically French raw sauerkraut, as it contains more probiotics beneficial to health than the pasteurized cabbage consumed most often in the United States. But raw sauerkraut is a delicate product that the producer does not yet export to America.
“The complex points are logistics and shelf life of the product. Today, on raw sauerkraut, we have about a two-month shelf life, so it must be transported by air. These are very important logistical costs. It is a big hindrance for importers in the United States,” explains Hugo Meyer.
An expensive logistics issue, but not necessarily prohibitive for entering the American market. In any case, producers are delighted with this unexpected publicity for Alsatian sauerkraut.
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