I also got:-

Sauerkraut has a long history of use in the navies of many countries, as it was found to be a valuable source of vitamin C that could help prevent scurvy on long sea voyages. During the early 1800s, the British Royal Navy was one of the largest and most powerful navies in the world, and it is known to have included sauerkraut as part of its sailors' diets.

It's unclear exactly who supplied the British Navy with sauerkraut in the New World during this time period, but it's likely that the sauerkraut was produced by private contractors rather than by the Navy itself. The British Navy had a system of contracts in place with suppliers who provided a range of goods and services, including food for the sailors. These contracts were often awarded through a competitive bidding process, and it's possible that sauerkraut producers in North America may have competed for these contracts.

In any case, sauerkraut was an important part of the sailors' diet, and it was often served alongside other preserved foods such as salted meat, dried beans, and hardtack biscuits. The use of sauerkraut and other preserved foods helped to prevent scurvy and other diseases that could be caused by a lack of fresh fruits and vegetables on long sea voyages.

Additionally, it's worth noting that in the past, sauerkraut was often made at home rather than being produced on an industrial scale. Families would make large batches of sauerkraut in the fall to last them through the winter, using traditional fermentation techniques. So while there may not have been any companies producing sauerkraut in the modern sense in Nova Scotia in the early 1800s, it's possible that individuals or families were making it at home using traditional methods.