Kiszona Kapusta

Evidence: 54 • authority: 88

The Influence of Incorporating Essential Plant Oils in the Lactic Fermentation Process of Cabbage on the Quality of Sauerkraut. Cabbage (Brassica oleracea var. capitata) is considered a healthy vegetable due to its chemical composition and high nutritional value, owing to its main constituents of carbohydrates and dietary fiber and the fact that it is also a source of ascorbic acid. The resulting product, sauerkraut, is low-calorie and has a long shelf life. Lactic acid bacteria play the most important role in cabbage fermentation, and their activity is influenced by physical factors such as temperature and chemical factors such as salt concentration and the addition of spices, which may in…

Evidence: 47 • authority: 88

Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations. The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed…

Evidence: 47 • authority: 92

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.. Background Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations-such as sauerkraut, kefir, bryndza, kvass, and sourdough-remain largely unexplored despite their enduring cultural and dietary importance. These foods combine spontaneous or mixed-culture fermentations, diverse substrates, and unique microbial consortia that may yield distinct bioactive profiles with potential health benefits.…

Evidence: 44 • authority: 80

Evidence: 39 • authority: 92

Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity.. Cabbage ( Brassica oleracea var. capitata) is a widely cultivated vegetable rich in bioactive compounds, but its industrial processing generates significant underutilized by-products, especially cabbage cores. This often-discarded fraction represents a promising and sustainable source of valuable functional components with potential applications in food systems. The study evaluated the biological activity of extracts and kombucha ferments obtained from the leaves and cores of white and red cabbage. Antioxidant capacity was assessed using ABTS, DPP…

Evidence: 39 • authority: 72

Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') 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 carbohydrates in the cabbage leaves.

Evidence: 39 • authority: 92

Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.. Lacto-fermented vegetables (LFVs) are traditional foods produced through the microbial transformation of plant materials by lactic acid bacteria, with additional contributions from yeasts and other microorganisms. Fermented foods have been increasingly investigated for their potential modulation of the microbiome-gut-brain axis. This research has mainly focused on dairy fermentations, leaving LFVs largely underexplored. This mini review examines LFVs and their emerging mechanisms within the microbiome-gut-brain axis (MGBA). It emphasizes their character as evolving microbial ecos…

Evidence: 38 • authority: 80