sauerkraut

Finely shredded cabbage that has been fermented by various lactic acid bacteria, including *Leuconostoc*, *Lactobacillus*, and *Pediococcus*. This anaerobic fermentation converts the cabbage's natural sugars into lactic acid, providing a long shelf life and a distinctively sharp, sour tang. **Selection & Storage:** For the most health benefits, purchase unpasteurized sauerkraut found in the refrigerated section. Keep tightly sealed in the fridge, ensuring the cabbage remains submerged in its brine.