The vegetable used to make sauerkraut is cabbage. Sauerkraut is a fermented food made by shredding cabbage and then fermenting it with naturally occurring lactic acid bacteria. The process involves mixing the cabbage with salt, which helps draw out moisture and creates an environment conducive to fermentation. This traditional dish is popular in many cuisines, particularly in Germany and Eastern Europe, and is valued for its tangy flavor and probiotic health benefits. The fermentation process not only preserves the cabbage but also enhances its nutritional profile.