Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation:[ˈzaʊ.ɐˌkʁaʊt]) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.