During World War I, what was sauerkraut called?

Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt.

The word "Kraut", derived from this food, is a derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "Liberty Cabbage" for the duration of the war.

Although "sauerkraut" is a German word, the dish did not originate in Germany. Some claim that the Mongol Emperor Genghis Khan brought it to Europe. Others claim that it originally came from China and the surrounding areas and Europe the Tatars brought it to Europe, and improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. It took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means literally "sour herb" or "sour cabbage". The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: "fermented cabbage".