The ingredient used to make sauerkraut is cabbage. This fermented dish originates from Eastern European cuisine and is made by finely shredding cabbage, then mixing it with salt to draw out moisture. The mixture is packed tightly into a container, allowing the natural fermentation process to take place over a period of weeks. As the cabbage ferments, beneficial bacteria (lactic acid bacteria) develop, giving sauerkraut its characteristic tangy flavor and preserving it for extended periods. Sauerkraut is not only a rich source of vitamins and minerals but also contains probiotics, which are beneficial for gut health.