Naturally fermented sauerkraut originated approximately 2,000 years ago in China, where it is known as suan cai, with a literal translation of “sour vegetable”. Suan cai is a particular type of pao cai, or “pickled vegetable”, made by natural fermentation which produces the characteristic sour taste. Traditionally, suan cai from Northern China uses Napa cabbage as the vegetable of choice while Chinese mustard greens are used in the South.Bubbies Sauerkraut is made from the crisp, center leaves of the finest quality winter cabbages, which are shredded, salted and naturally fermented for several weeks.