The word comes directly from the German, Sauerkraut, which literally translates to sour cabbage. Variations include sauerkraut prepared from whole cabbages or leaves instead of shredded strips. Sometimes other vegetables such as carrots are added. In some variations, wine may be added. Red cabbage can be used to make red sauerkraut. Raw sauerkraut dressed with oil and onions is served as a salad. However, warmed sauerkraut is commonly served also.

Sauerkraut is a common and traditional ingredient in Bulgarian cuisine, Austrian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine, and other cuisines of Northern and Eastern Europe, as well as in northern China. It also is eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively.