Called choucroute in French, this is basically shredded cabbage fermented with salt and flavoured with juniper berries. This fermentation has been used for centuries as a method of preserving cabbage, an important consideration during the long, snow-bound months of winter in northern Europe.
Sauerkraut is most often combined with salted or smoked meats or sausages to make a one-dish meal. These dishes almost always require long cooking, during which the meat imparts some of its flavour to the sauerkraut.
Bulk sauerkraut is sometimes available from big barrels, but more often sauerkraut is bought in jars, tinned or in vacuum-packs. If the sauerkraut is packed in brine, it should be washed and thoroughly drained before use.