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German sauerkraut. Sauerkraut (/ËsaÊÉrkraÊt/; German pronunÂ­ciaÂ­tion: [ËzaÊ.ÉËkÊaÊt]) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
Sauerkraut combines the anti-carcinogenic properties of cabbage with the benefits of lactic acid fermentation. A study conducted at MTT Agrifood Research Finland, which was published in the October 2002 issue of the Journal of Agricultural Food and Chemistry, confirmed the cancer-fighting properties of sauerkraut. study conducted at MTT Agrifood Research Finland, which was published in the October 2002 issue of the Journal of Agricultural Food and Chemistry, confirmed the cancer-fighting properties of sauerkraut.