Sauerkraut is a traditional vegetable product usually produced by spontaneous fermentation that relies on lactic acid bacteria (LAB) naturally present in white cabbage. However, current trends on sauerkraut production propose the application of starter cultures in order to ensure a uniform quality of the product. Besides its high nutritional value, there are numerous in vitro investigations and some epidemiological data suggesting the potential positive effects of sauerkraut on health. These health-promoting properties are supported by strong evidence obtained from experimental studies, demonstrating that specific phytochemicals of sauerkraut have antioxidant, antiinflammatory, and a chemopreventive action against certain types of cancer. This chapter provides an overview of the production process of sauerkraut and its nutritional and phytochemical composition. The scientific data supporting the health benefits of sauerkraut will be also reviewed.