Cabbage becomes a superfood through fermentation

Fermentation transforms humble cabbage into sauerkraut, a probiotic powerhouse. Natural bacteria, mainly Lactobacillus, convert the cabbage's sugars into lactic acid. This ancient process, taking weeks, preserves the vegetable and creates an acidic environment that inhibits harmful bacteria. The result is tangy, crunchy sauerkraut, packed with live probiotics that support a healthy gut microbiome.