What exactly is sauerkraut?

by Cookthink

Sauerkraut is a classic fermented dish popular in Germany, France and all over northern and central Europe that was invented as a way to preserve cabbage over the winter. Fresh sauerkraut is high in vitamin C and was frequently taken on long sea voyages by European explorers to help prevent scurvy. The version that is most popular in the U.S. involves very thinly shredded cabbage. It is salted to draw out its juices and then sits in the resulting brine for 4 to 6 weeks as it cures and ferments. The bacteria that ferment the cabbage help to turn the sugars in the leaves to lactic acid, which imparts the distinctive taste. There are many variations on the sauerkraut theme, including using red cabbage for a bright pink result and adding various spices to the brew. Caraway seeds and juniper berries are traditional additions; black peppercorns and slices of apple are also found in many recipes.  Reference: How to make sauerkraut