Saurkraut is made from fermented cabbage and various other probiotic vegetables. It is not diverse in probiotics yet is high in natural acids (what offers food its sour taste) that support the development of good microorganisms. Sauerkraut is very popular in Germany. In addition, it is high in vitamin C and digestion enzymes. It’s also a good source of all-natural lactic acid bacteria, such as lactobacillus.