Sauerkraut is fermented finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a sour flavour, both result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage (a process of pickling). There are many health benefits claimed for sauerkraut. it is a source of vitamins C, B and K, it is also high in calcium, magnesium and fibre. The fermentation process increases the bioavailability of nutrients. The unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The probiotics that sauerkraut contains, improves digestion and promotes the growth of healthy gut flora, protecting against many diseases of the digestive tract.