Update: I just learned from a book at the library that sauerkraut can have more vitamin C than an orange, per cup.

Found it in 'The Art of Fermentation' while looking for a kimchi recipe, and now I'm wondering what other surprising nutritional facts people have stumbled across in their ferments.

3 comments

3 Comments

aaron_mitchell12d ago

The vitamin C content can vary wildly based on the cabbage and fermentation time, though.

park.miles12d ago

Wait, so does that mean longer fermentation kills the vitamin C?

robertcarr12d ago

Yeah, like @aaron_mitchell said, it really depends. I read that the good bacteria make some vitamin C during fermentation, but it also breaks down over time. So a short ferment might have more than raw cabbage, but a really long one could lose most of it.