Sauerkraut has been proven to be good for the gut

Researchers at the University of California in the USA have reached an important conclusion: not raw cabbage, but fermented (pickled) cabbage is beneficial for the gut. The findings were published in the journal Applied and Environmental Microbiology.

Who studied and why?
The study was led by food science professor Maria Marco. The effects of:

- Raw cabbage,
- Fermented (pickled) cabbage,
- Brine left after fermentation

were tested on intestinal cells to determine how each affects the gut barrier during inflammation.

Conclusion: only fermented cabbage is beneficial
Key findings:
✅ Only fully fermented cabbage strengthened the intestinal barrier;
❌ Neither raw cabbage nor brine had such effects.

Interestingly, there was no difference between homemade and store-bought fermented cabbage — both had the same beneficial impact.

Why is fermentation important?
Maria Marco explains:
“The compounds produced during cabbage fermentation are similar to the metabolites created by beneficial gut bacteria.”

Fermentation boosts the levels of digestion-friendly compounds:
- Lactic acid,
- Amino acids,
- Phenolic compounds

it has been proven to increase the number of substances that help digestion.

Next step — clinical trials
Researchers have already identified hundreds of compounds and are studying which provide the greatest benefits. The next phase:

Clinical trials — if the effects are confirmed in humans, pickled cabbage could:

✅ Reduce gut inflammation;
✅ Help prevent gastrointestinal diseases;
✅ Be recommended as a daily dietary component.

“Grandma’s remedy” returns to the spotlight
Our ancestors valued fermented cabbage not only for its taste, but for its benefits. Now science confirms it.

It’s time to treat it as more than a side dish — but as a functional food. Read 'Zamin' on Telegram!