Sauerkraut

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+**Sauerkraut** ([/ˈsaʊ.ərˌkraʊt/](https://en.wikipedia.org/wiki/Help:IPA/English); German: [\[ˈzaʊ.ɐˌkʁaʊt\]](https://en.wikipedia.org/wiki/Help:IPA/Standard_German), <u>lit.</u> 'sour cabbage')[\[1\]](https://en.wikipedia.org/wiki/Sauerkraut#cite_note-etym-1) is finely cut raw [cabbage](https://en.wikipedia.org/wiki/Cabbage) that has been [fermented](https://en.wikipedia.org/wiki/Lactic_acid_fermentation) by various [lactic acid bacteria](https://en.wikipedia.org/wiki/Lactic_acid_bacteria).[\[2\]](https://en.wikipedia.org/wiki/Sauerkraut#cite_note-farnworth1-2)[\[3\]](https://en.wikipedia.org/wiki/Sauerkraut#cite_note-fao1-3) It has a long [shelf life](https://en.wikipedia.org/wiki/Shelf_life) and a distinctive [sour](https://en.wikipedia.org/wiki/Sourness) flavor, both of which result from the [lactic acid](https://en.wikipedia.org/wiki/Lactic_acid) formed when the bacteria ferment the sugars in the cabbage leaves.[\[4\]](https://en.wikipedia.org/wiki/Sauerkraut#cite_note-GilMarks-4)

+## Overview and history

+Polish *kapusta kiszona*

+Sauerkraut, meaning "sour cabbage," is finely shredded [Cabbage](/wiki/cabbage) that has been fermented by various lactic acid bacteria. This ancient preservation method transforms crisp leaves into a tangy, probiotic-rich food, often enjoyed with [Sausage](/wiki/sausage) or as a side dish.

+## See also

+- [Fermentation](/wiki/fermentation)

+- [Probiotics](/wiki/probiotics)

+- [German Cuisine](/wiki/german_cuisine)