NAICS Code 311421-08 - Sauerkraut (Manufacturing)

Marketing Level - NAICS 8-Digit

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NAICS CODE 311421-08
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NAICS Code 311421-08 Description (8-Digit)

Sauerkraut manufacturing is a subcategory of the fruit and vegetable canning industry. It involves the process of fermenting shredded cabbage in brine to produce a tangy and sour condiment that is popular in many cuisines around the world. The process of sauerkraut manufacturing requires careful attention to detail to ensure that the product is safe for consumption and has the desired flavor and texture.

Parent Code - Official US Census

Official 6‑digit NAICS codes serve as the parent classification used for government registrations and documentation. The marketing-level 8‑digit codes act as child extensions of these official classifications, providing refined segmentation for more precise targeting and detailed niche insights. Related industries are listed under the parent code, offering a broader context of the industry environment. For further details on the official classification for this industry, please visit the U.S. Census Bureau NAICS Code 311421 page

Tools

Tools commonly used in the Sauerkraut (Manufacturing) industry for day-to-day tasks and operations.

  • Cabbage shredder
  • Fermentation crock
  • Brine measuring cup
  • PH meter
  • Thermometer
  • Weights for pressing cabbage
  • Airlock lid
  • Sterilization equipment
  • Packaging equipment
  • Labeling machine

Industry Examples of Sauerkraut (Manufacturing)

Common products and services typical of NAICS Code 311421-08, illustrating the main business activities and contributions to the market.

  • Organic sauerkraut
  • Raw sauerkraut
  • Traditional sauerkraut
  • Bavarian-style sauerkraut
  • Red cabbage sauerkraut
  • Garlic sauerkraut
  • Caraway seed sauerkraut
  • Kimchi-style sauerkraut
  • Beet sauerkraut
  • Fermented coleslaw

History

A concise historical narrative of NAICS Code 311421-08 covering global milestones and recent developments within the United States.

  • Sauerkraut has been a staple food in Europe for centuries, with the first recorded production dating back to the 16th century in Germany. The process of fermenting cabbage to create sauerkraut was a way to preserve the vegetable during the winter months. In the United States, the industry began to grow in the late 1800s, with the first commercial sauerkraut factory opening in New York in 1880. During World War I, sauerkraut was renamed "liberty cabbage" due to anti-German sentiment, but the industry continued to grow. In the 1930s, the introduction of the "cold pack" method of canning sauerkraut allowed for year-round production and increased demand. Today, sauerkraut is still a popular food in many parts of the world, and the industry continues to innovate with new flavors and packaging options.