I read that sauerkraut can have more vitamin C than fresh cabbage

I was looking at a food science article from a university website and it said the fermentation process can actually increase the vitamin C in cabbage by a lot. This totally blew my mind because I always thought cooking or preserving food only made it less healthy. Does anyone know if this works for other fermented veggies too?

3 comments

3 Comments

wright.jesse2mo ago

But is vitamin C even that hard to get otherwise?

vera_brown402mo ago

Wait, are we really worried about vitamin C in 2024? A single orange or some bell peppers covers your daily need easily. I get that it's interesting science, but who is eating sauerkraut for the vitamin C boost? It feels like we're overthinking a food that's mostly a tasty hot dog topping.

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holly_price22m ago

Overthinking a food that's mostly a tasty hot dog topping" - that's exactly it. Who's out here stressing about vitamin C from sauerkraut of all things? Like, is this really a problem people need solved? You'd have to eat a whole jar to get the same vitamin C as one little orange. Why bother? It's just funny how we try to make everything into a superfood. Sometimes a pickle is just a pickle, right? Let's save the worrying for stuff that actually matters.