Sauerkraut ( /ˈsaʊərkraʊt/; ; Yiddish: זויערקרויט zoyerkroyt, French choucroute, Polish kiszona kapusta and Russian: квашеная капуста kváshenaya kapústa), directly translated: "sour cabbage", is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. 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. It is not to be confused with coleslaw, which consists of fresh cabbage and may receive an acidic taste from vinegar.
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