Sauerkraut

fermentation · bacteria · preserved food · German

Cabbage becomes sour. When cabbage is finely cut and packed with salt, friendly bacteria called lactic acid bacteria start eating the sugars in the cabbage. As they feast, they create lactic acid, which gives sauerkraut its signature sour taste and tangy crunch.

Lasts for months. Because of all that lactic acid, sauerkraut stays fresh for a really long time without needing a freezer. People have been using fermentation to preserve vegetables for thousands of years, especially before refrigerators were invented.

Living food helpers. Sauerkraut contains beneficial bacteria that are still alive and active when you eat it. These good bacteria, called probiotics, may help keep your digestive system happy and healthy.

Traditional German dish. Sauerkraut has been made in Germany and Eastern Europe for centuries and is often served alongside hearty meals like sausages and potatoes. It became so connected to German culture that German sailors used to take it on long sea voyages to prevent scurvy.

Simple three-ingredient recipe. You really only need cabbage, salt, and time to make sauerkraut at home. The salt draws out the cabbage's juice, which creates the salty brine where fermentation happens naturally.