sauerkraut is a fermented food made from finely shredded cabbage and salt. The fermentation process involves beneficial bacteria that convert the sugars in the cabbage into lactic acid, giving sauerkraut its distinctive tangy flavor. It is often used as a condiment or side dish and is popular in various cuisines, especially in German and Eastern European dishes. Rich in vitamins C and K, sauerkraut is also a source of probiotics, which can support gut health. It can be enjoyed raw, cooked, or as an ingredient in recipes like Reuben sandwiches or stir-fries. Its long shelf life makes it a convenient food choice.