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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.
Fermented sauerkraut is considered a probiotic, a natural ingredient that is beneficial to one's health. Probiotics contain live microorganisms thought to be healthy for the host organism. Lactic acid bacteria are present in our intestines and are responsible for digesting food.They break down food by fermentation.he product becomes a sauerkraut flavored cabbage, but cannot be considered the probiotic anymore. What is left is just a can of fermented cabbage. Much of the commercial sauerkraut cabbage is not even fermented but only soaked in salt and vinegar to mimic the flavor of traditional sauerkraut.