11 Regional Pickles That Do More Than Just Add Flavor

7. Sauerkraut (Germany/Eastern Europe): Cold-weather preservation that keeps nutrients handy

Sauerkraut is shredded cabbage fermented with salt, and it became a staple in colder regions because it kept important nutrients available through the winter months. Fermentation preserves vitamin content while creating a tart, crunchy food that pairs with rich dishes. Like kimchi, sauerkraut relies on lactic acid bacteria to transform sugars into acids, lowering pH and preserving the vegetable. For shoppers in North America, sauerkraut appears in grocery aisles and at farmers’ markets from small producers who use traditional methods. At home, make sauerkraut with clean equipment and the correct salt ratio so the fermentation proceeds safely. Keep jars in a cool spot and check for normal bubbling and a pleasant sour smell; discard any batch with fuzzy mold or a rotten aroma. Many people add a spoonful of sauerkraut to sandwiches or bowls to add acidity and support digestion.