”It’s easy to see how our ancestors might have first discovered this tasty side dish after a forgotten dish of cabbage was found after a few weeks left in a corner. While the process of allowing a cabbage to sit for weeks may not sound appetizing, this fermentation process is accomplished with lactic acid bacteria digesting the sugar of the cabbage in a process similar to how yogurt is made. Like yogurt, the fermentation process makes cabbage healthier and more digestible than the plant in its original form. In addition to creating a naturally occurring probiotic supplement, fermentation adds other nutritional benefits as well. Cabbage in its raw form contains substances called ’goitrogens’ that can block the production of thyroid hormone, but goitrogens are reduced or eliminated through the fermentation process. Another ’bonus’ of eating sauerkraut is that it is higher in B vitamins than cabbage, particularly in vitamin B12, making sauerkraut a perfect food for vegans,” (Source: Natural News).