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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.
Although it is low in fat, contains no cholesterol and serves as a good source of some vitamins, one cup of undrained sauerkraut contains 1,560 milligrams of sodium, more than the daily recommended intake. Sodium is an essential mineral that can be found naturally in most foods.auerkraut has the nutrients of cabbage but with an excess of sodium. Sauerkraut, a German word meaning âsour cabbage,â originated in China where laborers on the Great Wall of China ate the shredded cabbage fermented in rice wine as standard fare.