Go back just a few decades, and you will find that this was not the case. Winter produced very sparsely populated shelves in the green grocery section of the market. Go back just a few more decades and you will discover that people had to find creative ways to sustain themselves through harsh winters and on long journeys. For thousands of years, people have fermented foods to preserve them for when supplies of fresh foods were not available.
The Romans preserved cabbages with salt, and Genghis Khan fed his armies fermented cabbage to sustain them on their campaigns through Europe. This use of preserved, fermented foods was a common practice for travelers as a source of nutrients. As late as World War I, allied forces relied on fermented cabbage, or sauerkraut as we now know it, to supply nutrients to soldiers on the battlefields of Europe.
The process of fermentation helps to preserve the food for use many months later. Fermentation also generates many health benefits for the consumer. The essential nutrients and vitamins are preserved. Sugars are broken down so they are more easily absorbed with far less insulin or allergy reaction, in the case