 sauerkraut (; ), directly translated: "sour cabbage", is finely cut cabbage that has been fermented by various lactic acid bacteria, including leuconostoc, lactobacillus, and pediococcus. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. sauerkraut is also used as a condiment upon various foods, such as meat dishes and hot dogs.allergy cuisine: step by step - sylvia ross. p. 94.dr. mercola's total health program: the proven plan to prevent disease and ... - joseph mercola, brian vaszily, kendra pearsall, nancy lee bentley. p. 227.the german cookbook: a complete guide to mastering authentic german cooking - mimi sheraton. p. 435.encyclopedia of jewish food - gil marks. p. 1052. ==history== fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented cabbage side dishes. the roman writers cato (in his de agri cultura) and columella (in his de re rustica) mentioned preserving cabbages and turnips with salt. it is believed to have been introduced to europe in its present form 1,000 years later by genghis khan after invading china.{{cite web|url=http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm |title=sauerkraut - sauerkraut is the quintessential eastern european vegetable - all about
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