Sauerkraut

Fermented white cabbage that has been shredded, salted, and left to lacto-ferment for weeks has been produced in Germany since at least the 16th century, when it was discovered to prevent scurvy on long sea voyages. Modern Germany produces approximately 300,000 tons of sauerkraut annually, which is 50% more than the runner-up Poland (200,000 tons), and its use as the base for Bavarian dishes like Kassler mit Sauerkraut -- smoked pork chops on fermented cabbage -- represents one of the oldest flavor combinations in European cooking.