🌲Russian & Siberian Folk Medicine
Fermented Sauerkraut
fermented
Sauerkraut is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Conditions addressed
How to use
1–2 tbsp daily (condiment), or ½ cup as a dish
- Consume 1–2 tablespoons daily as a condiment or side dish.
- Do not heat — high temperatures destroy live cultures.
Interactions & contraindications
May affect immune activity
Watch for: Immunosuppressants (for transplant or autoimmune conditions)
Immune-stimulating herbs can work against immunosuppressive therapy.