Tara Carpenter, NC.
Sauerkraut is German for “sour cabbage” and did not traditionally contain salt. It was only when natives of Poland, Germany, and Russia traveled to America by ship that they added salt to preserve the cabbage for long travels. This salty version somehow stuck.
Whilst sauerkraut made with salt is still considered a probiotic-rich food, the geeks out there know that salt acts as a natural preservative to keep bad bugs (pathogens) away, while drawing moisture from the cabbage. Salt also slows and