The main ingredient in traditional sauerkraut is cabbage. Sauerkraut is made by finely shredding cabbage and fermenting it with salt. This fermentation process involves beneficial bacteria, primarily lactobacilli, that convert sugars in the cabbage into lactic acid. This not only preserves the cabbage but also imparts a tangy flavor and creates a rich source of probiotics. Sauerkraut is a staple in many cultures, particularly in Central and Eastern Europe, where it often accompanies meats and is used in various dishes. It is also valued for its nutritional benefits, including vitamins C and K, and dietary fiber.