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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.
1 If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. 2  The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.