Sauerkraut is a typical preparation of German origin (in german it means "sour grass") made from finely sliced, pickled and fermented cabbage leaves.

Sauerkraut generally accompanies pork and sausage, especially smoked ones such as frankfurters. They are usually sold canned and, in some regions such as South Tyrol, also in barrels. Once they have been removed from the package or barrel, they must be washed under cold water, then cooked for at least an hour with minced lard or bacon, juniper and white wine.