Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria.[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.[3][4]