Fun fact: There are beneficial bacteria present on the surface of all fruits and vegetables. Sauerkraut is made by fostering the growth of these bacteria in a process called lacto-fermentation. Lacto-fermentation uses beneficial bacteria to convert the natural sugars in cabbage into lactic acid, a preservative that naturally inhibits the growth of harmful bacteria.

All you need to make sauerkraut is cabbage, salt and time. Homemade sauerkraut is supertangy and surprisingly crunchy — it barely resembles the limp, vinegar-based supermarket kraut that most of us grew up with.  If you want to take advantage of the probiotic power of all those beneficial bacteria in your home-fermented sauerkraut, serve it cold or at room temperature. Heating it up will destroy the probiotic benefits.