There has been some research to show that fermented cabbage juice from making sauerkraut is high in lactic acid bacteria.

Not to mention that cabbage is easy to ferment to turn into a good-for-the ... inflammation-fighting compounds in the veggie. Cabbage juice was once thought to cure stomach ulcers One study ...

Cruciferous vegetables like cabbage are also wonderful sources ... Think of apple cider vinegar (ACV) as fermented apple juice. Like sauerkraut, apple cider vinegar (ACV) is high in acetic acid ...

Humans have been growing and eating cabbage for thousands of years, and we learned to ferment foods to better preserve them thousands of years before that. It's hardly a surprise that fermented ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

For example, sauerkraut can be made from white cabbage, making it much easier for the body to use. Lactic acid bacteria is also the reason fermented foods such as kimchi and sauerkraut should be ...

Kimchi (a Korean side dish from fermented cabbage or radish), Kombucha (a type of fermented tea) and kefir while the other group ate beans, fruits, vegetables, whole grains and nuts. The research ...

For example, white cabbage is tough to digest, but use it to make sauerkraut, and it will go down much easier. Lactic acid bacteria is another reason why fermented foods such as kimchi and sauerkraut ...

Both kimchi and sauerkraut are made from fermented cabbage and sometimes a mixture of other vegetables like radishes or carrots. Kimchi is a traditional Korean dish that's fermented in a tangy ...