Sauerkraut

Sauerkraut is made through the natural fermentation of shredded white cabbage with salt, during which lactic acid bacteria convert sugars into lactic acid. The result is its characteristic sour taste and long shelf life without any need for heat treatment. It is an exceptionally rich source of vitamin C, vitamin K and beneficial probiotics that support the gut microbiome. In Central European cuisine it is a traditional accompaniment to pork dishes and dumplings, the base of sauerkraut soup and a staple in salads. It is also used as a filling for pastries, pierogies or sausages.