Scientists at the University of California in the USA have come to another important conclusion: pickled (fermented) cabbage is beneficial for the intestines, not raw cabbage. This was noted in the latest research results published in the journal Applied and Environmental Microbiology.
Who studied and why?
This study was led by Professor Maria Marco of food sciences. The study examined the effects of:
- Raw cabbage,
- Pickled (fermented) cabbage,
- Leftover brine from fermentation
on intestinal cells separately. The aim was to study how each substance functions in protecting during inflammation.
Result: only pickled cabbage is beneficial
Important conclusion:
✅ Only fully fermented cabbage strengthened the intestinal barrier;
❌ No such effect was found in raw cabbage or brine.
Interestingly, no difference was observed between homemade and store-bought pickled cabbage — both were equally beneficial.
What is important about fermentation?
Maria Marco states:
“The substances produced in cabbage during fermentation are very similar to the metabolites produced by the 'good bacteria' in the intestines.”
During the fermentation process, cabbage has been proven to increase substances that aid digestion such as:
- Lactic acid
- Amino acids
- Phenolic compounds
The next step — testing in humans
Scientists have identified hundreds of substances and are studying which ones may provide specific benefits. Now it is time for:
Clinical trials — if these effects are confirmed in humans, pickled cabbage:
✅ May reduce intestinal inflammation;
✅ May be recommended as an important product in the prevention of gastrointestinal diseases;
✅ May be included in a digital diet.
“What our ancestors said” cabbage is coming back into fashion
Our ancestors consumed pickled cabbage not only for taste but also for its benefits. Now science is confirming this.
Therefore, it is time to focus on pickled cabbage not only as a salad but also as a preventive product.
