an Entity references as follows:
Sauerkraut (/ˈsaʊ.ərkraʊt/; German: [ˈzaʊɐˌkʁaʊt], lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It is one of the best-known national dishes in Germany.