Fermented cabbage and marinated cabbage – Differences and characteristics
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Traditional fermented cabbage is known for its unique characteristics that are created during the fermentation process. As a result, probiotic bacteria are produced that improve the functioning of our digestive tracts and eliminate constipation. On the shelves of stores, one can find many products that resemble genuine fermented cabbage; however, many of them are simply ordinary cabbage marinated in vinegar. This is not a valuable food product since the fermentation process does not occur. How can one avoid purchasing a "cat in a bag" in the form of marinated cabbage, which is so frequently offered in stores?
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Pickled cabbage, produced via natural fermentation
Pickled cabbage, like other acidic products, is produced through the process of natural fermentation. This process results in cabbage with valuable health properties, which contain lactic acid bacteria. In our digestive system, they fulfill the function of gut microflora, forming a valuable protective barrier against pathogens and strengthening the body's immunity. Furthermore, they aid in digestion and contribute to maintaining a healthy acid-base balance in the body. Pickled cabbage is an excellent source of probiotic bacteria for individuals who cannot consume dairy products. It is also rich in B-group vitamins, vitamin C, E, K, as well as minerals such as potassium, magnesium, calcium, and iron. Its energy value is relatively low compared to other foods, at only 16 kcal/100 g. Another valuable product is the juice from pickled cabbage. It has a cleansing effect on the entire body and supports the immune system. Additionally, it stimulates digestive juices and increases appetite.
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Sauerkraut and other grains, whether or not containing supplemented vinegar or other souring substances
When we read about it, we find in it not only the acidic, sugar and salt-rich plants, but the juice is white, almost like a white cap and a cappuccino, and the smell of the vinegar gets worse. Its health benefits are nothing compared to the conventional vinegar of the capsule, as well as the nutritional value of the fruits and vegetables of the plant. Traditionally prepared, it should be consumed at least once a week to supplement the intestinal flora and vitamin C deficiency, and to additionally strengthen the immune system. To choose the right capsule in the store, one should pay attention to its color (yellowish) and strong acidic taste.
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Scientifically reviewed by a clinical dietitian
• 19.03.2026
Literatura: E. Krajczy ń ska, Zdrowie z beczki – warto doceni ć kapust ę kiszon ą , http://laboratoria.net/pdf/?get=L2FrdHVhbG5vc2NpL19pdGVtLDE5MDI2LHJpZCwscHJpbnQsMSxwZGYsMS5odG1s (dost ę p w dniu 12.10.15). T. Wojdy ł a, D. Wichrowska, Wp ł yw stosowanych dodatków oraz sposobów przechowywania na jako ść kapusty kiszonej , In ż . Ap. Chem. 2014, 53 (6): 424-426.
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