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.
German sauerkraut
Polish kapusta kiszona
Homemade sauerkraut
Eastern European-style sauerkraut pickled with carrots and served as a salad
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and Savoy cabbage.
A savoy cabbage and a cross section
The cabbage inflorescence, which appears in the plant's second year of growth, features white or yellow flowers, each with four perpendicularly arranged petals.
Cabbage
Harvesting cabbage, Tacuinum Sanitatis, 15th century