The primary ingredient used in making sauerkraut is cabbage. This fermented dish traditionally involves finely shredding raw cabbage and then fermenting it with salt, allowing beneficial bacteria to convert sugars present in the cabbage into lactic acid. This process not only preserves the cabbage but also imparts a tangy flavor and enhances the nutritional value by increasing probiotic content. Sauerkraut is a staple in Central and Eastern European cuisine and is often used as a condiment or side dish with meals. Its health benefits, including improving digestive health, have contributed to its popularity.