Found out sauerkraut can have more vitamin C than fresh cabbage

I was reading a study from a university food science department last month. It said the fermentation process in sauerkraut can actually increase the vitamin C content compared to the raw cabbage you start with. I always thought cooking or preserving food just killed nutrients, so this blew my mind. My own batch of caraway kraut, which fermented for about four weeks in a cool basement, must have been a little vitamin bomb. It makes me wonder if we underestimate how much good stuff is in our ferments. On one hand, it's amazing that a simple process can boost nutrition. On the other, maybe it's just a small gain and the real benefit is the probiotics. Has anyone else come across facts about nutrient changes that surprised them?

3 comments

3 Comments

cameronp471mo ago

Yeah, my kimchi felt supercharged last time too.

juliarodriguez1mo ago

Oh man, I saw something about how the weather can actually make it ferment faster!

faith_shah881mo ago

Totally, it's wild how much the little things like that can change stuff. I mean, my sourdough starter goes nuts when it's humid out too. Makes you notice how everything's connected, idk.