12 Intriguing Fermented Foods to Boost Your Gut (That Aren't Kimchi or Kefir)

4. Sauerkraut: The European Classic

Sauerkraut, a fermented cabbage dish, has been a staple in Central and Eastern European cuisine for centuries. This tangy, crunchy condiment is created by fermenting finely shredded cabbage with lactic acid bacteria, resulting in a dish that is both delicious and nutritious. Rich in vitamins C and K, sauerkraut is also a good source of fiber and probiotics, which promote digestive health and strengthen the immune system. Its sharp, slightly sour flavor pairs well with a variety of dishes, from sausages and sandwiches to salads and soups. Beyond its traditional uses, sauerkraut can be a delightful addition to modern culinary creations, adding a zesty kick and a nutritional boost. As more people seek to incorporate fermented foods into their diets, sauerkraut offers a familiar yet exciting option that bridges the gap between tradition and innovation.