Sauerkraut (; ), directly translated: “sour cabbage”, is finely cut 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. Sauerkraut is also used as a condiment upon various foods, such as meat dishes and hot dogs.Allergy Cuisine: Step by Step – Sylvia Ross. p. 94.Dr. Mercola’s Total Health Program: The Proven Plan to Prevent Disease and … – Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee Bentley. p. 227.The German Cookbook: A Complete Guide to Mastering Authentic German Cooking – Mimi Sheraton. p. 435.Encyclopedia of Jewish Food – Gil Marks. p. 1052.