Sauerkraut

Lacto-fermented cabbage is far older than "German" — Roman writers describe it, and the technique likely reached Central Europe via the Mongol/Tatar east in the 13th century, used to preserve cabbage through winter. By the 16th century it was a German peasant staple. James Cook fed it to his sailors in the 1770s to prevent scurvy. Separately, because Germans are so fond of sauerkraut, English speakers adopted "kraut" as a derogatory nickname for Germans, which became widespread during the two World Wars.

Lacto-fermented in 2–2.5% salt by weight of cabbage — under 1.5% and mold moves in, over 3% and the Lactobacillus stalls. Cook fed it to his crew in the 1770s to fight scurvy.

Shredded white cabbage, lacto-fermented in its own brine for 3–6 weeks, served warm with caraway and sometimes apple, juniper, or a splash of Riesling. The tang is sharp lactic, not vinegar — vinegar-pickled cabbage is a different thing. Texture stays chewy, not mushy, when done right. Eaten as a side with sausage, pork knuckle, or smoked meats; the acid cuts the fat directly.

Salt percentage is the biology. 2–2.5% by weight of cabbage selects for Leuconostoc and Lactobacillus while suppressing molds and Listeria; under 1.5% and spoilage organisms move in, over 3% and the lactic bacteria stall. Keep the cabbage submerged under its own brine — exposure to air is what brings white kahm yeast and that off taste people blame on "bad sauerkraut."