In our regions, winter without sauerkraut is unimaginable. We usually eat it as an addition to stews, cabbage rolls, or as a standalone salad. The main advantage of cabbage is that it strengthens the immune system, it has a lot of vitamins C and A, plenty of folic acid, magnesium, iron, calcium, potassium, sodium, and healthy proteins. All these elements are crucial for our body in winter.

Additionally, sauerkraut is an excellent source of vitamin B12, making it particularly recommended for vegans and vegetarians.

The biggest difference between fresh and sauerkraut is that sauerkraut is rich in probiotic bacteria, which are good for digestion. A balance of healthy microorganisms is crucial for gut flora, especially during antibiotic treatment.

However, due to the high amount of salt used in fermenting cabbage, those with high blood pressure should be cautious when consuming it. Salt retains water in the body, which is difficult to correct. The disrupted balance can only be adjusted with more potassium and sodium, which is challenging and can cause muscle cramps (be attentive to them).

In general, cabbage with thinner veins is also mostly less salty.