The primary ingredient in sauerkraut is cabbage. To make sauerkraut, finely shredded cabbage is fermented in brine, a process that encourages the growth of beneficial bacteria. During fermentation, the cabbage undergoes a transformation, developing a distinctive tangy flavor and preserving its nutritional content. Sauerkraut is rich in vitamins C and K and provides probiotics, which are beneficial for gut health. This fermented dish is commonly used in various cuisines around the world and pairs well with meats and other dishes, making it a versatile ingredient in many meals.