Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It is one of the best-known national dishes in Germany.
Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, кислая капуста (kislaya kapusta) 'sour cabbage' or квашеная капуста (kvashenaya kapusta) 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times.