Sauerkraut

Sauerkraut is finely chopped raw cabbage fermented by lactic acid bacteria. It has a lengthy shelf life and a characteristic sour flavor due to the lactic acid created when bacteria ferment the carbohydrates in cabbage leaves. It is one of Germany's most well-known national foods. Although it is known in English-speaking nations by its German name, it is also well-known in Eastern Europe and other locations.

Sauerkraut is cabbage that has been fermented and has a characteristic sour flavor. This fermentation method, like natto, has a number of health benefits, including improving intestinal health and boosting immunity. Sauerkraut is also a good source of vitamin K2 with 2.75 micrograms per half-cup.

Sauerkraut is a nutrient-dense and healthful food. It contains probiotics and vitamin K2, both of which are known to have health advantages, as well as a variety of other nutrients. Sauerkraut can boost your immune system, improve digestion, lower your risk of certain diseases, and even help you lose weight. Choose non-pasteurized sauerkraut without additional sugars or preservatives to gain the best health benefits from store-bought sauerkraut.