If you really don't know sauerkraut is a very typical dish in Germany France (in Alsace) Poland and even Russia. Sauerkraut means "sour cabbage" in German and if you've ever tried it you'll understand why it's called that. It is prepared by fermenting cabbage in brine and herb seeds or peppers.
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Sauerkraut the same – correct recipe from «Culinarich»
There are those who say that sauerkraut was eaten in China 3000 BC by workers building the Great Wall and that it was a common dish during the Roman Empire. The Roman politician Kato said that soaking cabbage in vinegar was a health secret. What we do know for sure is that it was eaten by various cultures that used fermentation as a preservation method especially in times of war and scarcity.
The science behind fermentation is creating the right conditions in the food to be fermented so that the "good" organisms take over and outweigh the "bad". And as you know fermented products have been prepared and eaten for centuries: yogurts cheeses pickles olives sausages marinades gherkins anchovies beer etc.
In the case of sauerkraut the fermentation that takes place in cabbage will generate a vinegary flavor (as happens in pickles). The cabbage is seasoned with salt and then fermented in a bottle or bowl. However this description does not do this dish justice as sauerkraut can have a wide range of flavors ranging from spicy to a complex vinegary spicy flavor.
