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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.
Not just one bacteria either, but a whole range of different species are involved in the fermentation process. The bacteria don't even need to be added to the sauerkraut, as they live naturally on the cabbage leaves. All that is required to start the process off is shredded cabbage and salt.vergrowth of the lactobacillus, for example if the jar is stored at too high a temperature during fermentation, can cause the sauerkraut to form the wrong consistency. Likewise if the sauerkraut gets too acidic too early the lactobacillus get in on the action early leading to soft sauerkraut.