Sauerkraut took root mostly in Eastern European and Germanic 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".

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.

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