In our region, it is impossible to imagine winter without sauerkraut. Usually, we eat it as an addition to stews, stuffed cabbage rolls, or as a standalone salad. The main advantage of sauerkraut is that it boosts the immune system, contains a lot of vitamin C and A, has plenty of folic acid, magnesium, iron, calcium, potassium, sodium, and healthy proteins. All these elements are essential for our body during winter.

In addition, sauerkraut is also an excellent source of vitamin B12, making it especially recommended for vegans and vegetarians.

The biggest difference between fresh and pickled cabbage is that sauerkraut is rich in probiotic bacteria, which are good for digestion. The balance of healthy microorganisms is extremely important for intestinal flora, especially during antibiotic treatment.

However ...

Due to the large amount of salt used in fermenting cabbage, anyone with high blood pressure should be cautious when consuming it. Salt retains water in the body, which is hard to correct. The disturbed balance can only be restored with more potassium and sodium, which is difficult, and it also causes muscle cramps (pay attention to these).

In general, cabbage with thinner veins is usually less salty as well.