Sauerkraut

Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria. This process, known as lacto-fermentation, is a traditional method of food preservation common in many cultures, particularly in Central and Eastern Europe. The fermentation gives sauerkraut its characteristic sour flavour and crunchy texture.

Sauerkraut is primarily used as a condiment or ingredient to add a distinctive tangy, sour flavour and a crunchy texture to foods. It is commonly found in sandwiches, as a side dish for sausages and pork, and in fermented vegetable mixes. Manufacturers may also use it for its probiotic qualities, though it's not typically added for a specific technological function like preservation or emulsification.

Sauerkraut is a fermented food and not a regulated food additive in the UK. It is a source of fibre and probiotics, which are live microorganisms that may benefit gut health, as suggested by some research. The NHS notes that fermented foods can be part of a healthy diet. Evidence regarding specific health benefits is still developing. There are no major controversies regarding its consumption at typical levels.