Sauerkraut means "sour cabbage" and is made by fermenting cabbage. It's often thought of as an Eastern European or German invention, but food historians have evidence that fermented cabbage was first made in China and then made its way to Europe. Raw sauerkraut has healthy probiotic bacteria. Pasteurized has been heat-treated and is shelf-stable. The flavor is usually similar, but raw often has a tangier, bolder flavor.