The primary type of kraut is sauerkraut, which is made from fermented cabbage. This dish originates from Germany and serves as a staple in various cuisines. Sauerkraut is known for its tangy flavor and high nutritional value, as it is rich in vitamins C and K, along with probiotics that promote gut health. The fermentation process enhances its digestibility and preserves the cabbage while giving it distinct flavors. Sauerkraut is often used as a condiment or side dish, complementing meats, sausages, and sandwiches in traditional recipes.