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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.
Most sauerkraut on the market is pasteurized-If it doesn't say unpasteurized, it's not the real thing. Ask for unpasteurized sauerkraut in the refrigerated section of your health food store. It is not common yet but it is growing in popularity.You can also try making it at home.npasteurized sauerkraut is a truly extraordinary raw food. It is loaded with naturally occurring beneficial bacteria, digestive enzymes, lactic acid, sulphur and easily digested vitamins and minerals. Traditionally, sauerkraut is made with only two ingredients-Cabbage and salt.