Sauerkraut and kimchi are two variations of fermented cabbage. They both have amazing benefits for gut health, but is one better than the other? In this video, we’ll compare the health benefits of sauerkraut to the health benefits of kimchi to see how they stack up.

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Chapters: 0:00 Introduction: Sauerkraut vs. kimchi 0:13 Health benefits of kimchi 0:30 Sauerkraut benefits and gut health 1:19 More on kimchi 3:01 Fermented cabbage and gut health 4:17 Is kimchi healthier than sauerkraut? 5:11 Sauerkraut vs. kimchi for fat loss 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!

Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

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