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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.
The best quality sauerkraut is produced at a temperature range of 65-72Â° Fahrenheit (18â22Â° Celsius) without more than a 5Â° Fahrenheit (3Â° Celsius) swing in temperature. If your house is warmer than this, try fermenting for a shorter time period.