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Synonyms

sauerkraut

American  
[souuhr-krout, sou-er-] / ˈsaʊərˌkraʊt, ˈsaʊ ər- /

noun

  1. cabbage cut fine, salted, and allowed to ferment until sour.


sauerkraut British  
/ ˈsaʊəˌkraʊt /

noun

  1. finely shredded and pickled cabbage

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of sauerkraut

1610–20; < German, equivalent to sauer sour + Kraut greens

Explanation

Sauerkraut is pickled or fermented cabbage that has a distinctive sour flavor. If you see someone spooning something pale yellow from a jar onto their hot dog, chances are that is sauerkraut. You may have eaten sauerkraut on a hot dog or in a Reuben sandwich. It's also common in German, Czech, Polish, and French dishes, and in slightly different forms sauerkraut shows up in the cuisines of many other countries and regions. Sauerkraut is preserved and fermented by specific lactic acid bacteria that contribute to its sour taste. In German, Sauerkraut means "sour cabbage" or "sour vegetable."

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Vocabulary lists containing sauerkraut

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Kennedy’s version is a bit different since he also eats fermented foods like sauerkraut.

From MarketWatch • May 19, 2026

“You’re not going to bring a jar of sauerkraut or a tub of yogurt on a hike or to the gym, necessarily,” said Tim Richards, founder of Philosopher Foods.

From The Wall Street Journal • Nov. 11, 2025

Her Instagram page shows bright bowls of tofu scrambles with heirloom tomatoes, avocado and beet sauerkraut.

From Los Angeles Times • May 8, 2025

They slow-cook the beef in Indonesian spices for four hours before layering it with sauerkraut, mayo, sweet mustard, and pickles on sourdough.

From Salon • Apr. 24, 2025

The waiter brought a dish of sauerkraut with a slice of ham over the top and a sausage buried in the hot wine-soaked cabbage.

From "A Farewell To Arms" by Ernest Hemingway

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