Kimchi and sauerkraut are 2 of the top probiotic foods. Both are made of fermented cabbage. Sauerkraut has a mild taste, while kimchi is spicy and contains other vegetables.
Kimchi is made from napa cabbage, radish, garlic, chili pepper, ginger, and salt. Because kimchi contains more vegetables, it has more phytonutrients. It also has a higher diversity of microbes.
The dominant microbe in sauerkraut and kimchi is Lactobacillus plantarum. It can survive harsh environments, including the acid in your stomach. This microbe contributes to beneficial gut bacteria and can also increase serotonin.
Kimchi helps cultivate a unique microbe not found in sauerkraut that inhibits pathogens such as listeria. It’s also protective against fungus, yeast, and mold.
Sauerkraut has more of the microbe L. brevis, which benefits gut health and the immune system. Sauerkraut and kimchi both make bacteriocins, which are natural antibiotics.
Sauerkraut and kimchi are both made of fermented cabbage, a cruciferous vegetable with the following beneficial properties:
•Rich in phytonutrients
•Loaded with glutathione
•Contains anthocyanins that support longevity
•Potent source of vitamin U, which protects against ulcers
•Contains glutamine, which is very beneficial for a leaky gut
Not only does kimchi have more diverse microbes, but it also contains fermented garlic, which has potent antimicrobial, antioxidant, and anti-inflammatory effects. It’s also very beneficial for your immune system.
There’s a compound in ginger that turns into several other anti-inflammatory molecules when fermented. Ginger is beneficial for digestion and can be an effective remedy for nausea. Compounds in chili pepper are also enhanced when fermented and are beneficial for pain, inflammation, circulation, metabolism, and fat loss.
Kimchi is better for weight loss because of its beneficial properties for blood sugar and insulin resistance. It also has more vitamin C.
Look for raw sauerkraut or kimchi for the most benefits!