Sauerkraut
From Wikinfo
Sauerkraut (English: pronounced /ˈsaʊ̯ɻˌkɻaʊ̯t/, German: 
[ˈzaʊ.ɐˌkʁaʊt] (help·info), Yiddish: IPA: [ˈzɔi̯.əʀˌkʀɔi̯t]) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2]
It has a long shelf-life, and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
The word comes directly from the German language, which literally translates to sour cabbage.[1] Sauerkraut is a traditional German and Czech food, but it can also a prominent feature of traditional cuisines of The Netherlands (Zuurkool), Estonia (Hapukapsas) and other Northern, Central and East European cuisines, such as the Northern parts of Italy - Friuli-Venezia-Giulia, Trentino, Serbian, Croatian, Polish, Russian, Ukrainian, Hungarian and Belarusian. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada.
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