Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.

The word comes directly from the German language, which literally translates to sour cabbage. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute or sürkrüt). Finally, it is also popular in many parts of Northeast and Northern China, the USA, Chile (chucrut), and Canada.

Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and Kimchi are made. Fully-cured sauerkraut keeps for several months in an airtight container stored at or below 15°C (59°F). Neither refrigeration nor pasteurization is required, although these treatments may prolong storage life.

Raw sauerkraut is an extremely healthful food. It is an excellent source of vitamin C, lactobacilli, and other nutrients.

You can find authentic Armenian Sauerkraut on many Armenian Restaurants in Los Angeles.