Sauerkraut is finely sliced fermented cabbage just like pickle. To prepare it, you need to shred/slice cabbage, sprinkle some salt, massage and squeeze to get the juice out, and then let it fermenting. The sugar in the cabbage will be converted into lactic acid by lactobacillus bacteria. This is why sauerkraut is considered as probiotic food, which is very good for health, especially for our digestive system. It can be eaten raw as side dish/salad or cooked, for example in sauerkraut soup.
The English name ‘sauerkraut’ is taken from German word which means “sour cabbage”. While in Polish it is kiszona kapusta. It is very popular in Poland to ferment shredded cabbage and carrots together.