Stock Photo - Employees of the Spreewaldmueller & Co. company stand in a large container to tramp cut white cabbage in Luebbenau, Germany, 30 October 2013. The sauerkraut production has started in the Spreewald. The finely cut cabbage is poured into huge containers and salt and cumin extract are added. After six to eight weeks the sauerkraut can be filled. The cabbage which has been fermented by various lactic acid bacteria has a long shelf-life. Sauerkraut is regarded internationally as one of the most famous German national dishes. Photo: Patrick Pleul/ZB | usage worldwide. - Luebbenau/Brandenburg/Germany

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