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?

2 comments

2 Comments

wright.jesse9d ago

But is vitamin C even that hard to get otherwise?

vera_brown409d 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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