Sauerkraut
Sauerkraut is a type of cabbage that has been cut into pieces and fermented by lactic acid bacteria. It is known for its cultural roots and popularity in many countries in Eastern Europe. This cabbage is usually eaten as a side dish or on top of sausages. It should be eaten in small quantities because of its salty and sour taste. You can preserve it for weeks or months in a covered container.
Aside from the presence of good bacteria, sauerkraut also contains high levels of fibre and vitamins K and C. It also contains high levels of iron, potassium, [3] and sodium. [4]
Your doctor may recommend this cabbage to treat certain eye issues, because it contains high-level antioxidants, such as zeaxanthin and lutein. It would help to consume the unpasteurized form because the pasteurized form lacks active and live bacteria. If you experience difficulties finding sauerkraut, you can search for raw types online.