Although typically thought of a German fare, the sour pickeled cabbage actually has its origins in China, where it was fermented in rice wine.

An excellent source of B vitamins and Vitamin C, most sauerkraut we eat today is made by fermenting shredded cabbage with salt and spices. You can buy fresh sauerkraut in the deli or grocer's refrigerator section, or used canned or jarred. Rinse before using.