Sauerkraut is the name given to cabbage that has fermented with lactic acid bacteria. More simply, sauerkraut is pickled cabbage. It is delicious and nutritious.
To make it, cabbage is shredded, salted and left to ferment in a de-oxygenated environment for 4-6 weeks. It can ferment for much longer and sometimes does. The salt, via osmosis, pulls water out of the cabbage to form brine that helps protect the kraut while it is fermenting. Some modern recipes use vinegar, but the traditional method just uses salt and occasionally filtered water to add brine volume.
Three phases of microbial activity produce lactic acid and improve vitamin content while converting sugars in the cabbage. Pickled Planet ages our kraut until the Ph is anywhere from 3.4 – 3.1 and the texture is close to previous batches.