Sauerkraut

n. chopped cabbage which has been salted and allowed to ferment until sour

Sauerkraut is finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus. It has good keeping qualities and a distinctive sour flavour, both of which result from the lactic acid that forms when bacteria ferment the sugars in the fresh cabbage.The word comes directly from the German , which literally translates to sour cabbage. Sauerkraut is a typical dish of traditional Dutch (Zuurkool), and Central Europe cuisine. It is also a prominent feature of cuisines from most of the cold regions of Europe, and it is eaten in many parts of Northeast China, the USA and Canada as well.
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Noun
1. shredded cabbage fermented in brine
(hypernym) dish

n. sour kraut, soured cabbage, pickled cabbage, sauerkraut, chopped cabbage which has been salted and allowed to ferment until sour, cabbage that has been preserved in brine or vinegar

(n.)
Cabbage cut fine and allowed to ferment in a brine made of its own juice with salt, -- a German dish.