Sauerkraut is made from finely cut cabbage. The process of making sauerkraut involves finely shredding cabbage, which is then fermented by lactic acid bacteria. The cabbage is typically mixed with salt, which helps draw out moisture from the vegetable. The fermentation process occurs when the bacteria convert the sugars in the cabbage into lactic acid, creating a tangy and sour flavor.
Traditionally, sauerkraut is made by layering the shredded cabbage with salt in a fermentation vessel. The cabbage is then pressed down to release more liquid and covered to create an anaerobic environment. Over time, the bacteria naturally present on the cabbage begin the fermentation process.
Sauerkraut is a popular condiment and ingredient in various cuisines, particularly in German, Eastern European, and Central European dishes.