. "Sauerkraut (/\u02C8sa\u028A\u0259rkra\u028At/; German pronunciation: [\u02C8za\u028A.\u0250\u02CCk\u0281a\u028At]), 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."@en . .