For those of you who happen not to be sure what it is, in a few words, it’s simply cut cabbage into thin threads, salted and pressed to get covered inside its own juice and let to ferment for a few months. Cabbage contains enough lactic acid bacteria for fermentation. The process behind is a little bit more complicated and we will get into that later in this article as well. It has a really long history of use in different parts of worlds and cultures. When it came to the modern Europe, it got especially popular by Germans and that is one of the reasons why it further spread under the name sauerkraut (sour cabbage in German).
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