Fermented Vegetables


Include small servings of Kimchi or Sauerkraut in your daily meals along with a high-fibre diet to maintain good gut health and support the immune system’s function from within.

Why Fermented Vegetables are good for us


Regular consumption of fermented foods, such as Kimchi and Sauerkraut, is a delicious way to strengthen the immune system by improving gut health. The gut plays a crucial role in our immune system, and a well-balanced gut flora is essential for proper absorption of nutrients from our diet.

Kimchi and Sauerkraut are the most commonly available fermented foods, often made by fermenting cabbage with salt.
However, you can also make your own fermented vegetables at home using a variety of different vegetables.

Kimchi, traditionally made with Chinese cabbage, is a nutrient-rich food low in calories. The fermentation process of Kimchi produces numerous probiotics that support gut health and balance. It contains important nutrients such as iron, folate, and vitamins B6 and K.

Sauerkraut, similar to Kimchi, is primarily made from cabbage but may also include carrots. The fermentation process in both Kimchi and Sauerkraut can generate plant compounds that inhibit the growth of pre-cancerous cells. Studies have indicated that cabbage and sauerkraut juice may reduce the risk of cancer by suppressing the expression of cancer-associated genes.

In one study, women who consumed a significant amount of cabbage and sauerkraut from their teenage years had a reduced risk of breast cancer. Those who ate more than three servings per week had a 72% lower risk compared to those who consumed less than one and a half servings per week. Another study in men showed similar effects of cabbage consumption on the risk of developing prostate cancer.

Consuming sauerkraut can help strengthen the immune system, improve digestion, reduce the risk of certain diseases, and assist in regulating body weight.