Not everybody likes sauerkraut, but for those who do like the taste of fermented cabbage, there may also be health benefits. Researchers at the University of California Davis analyzed chemical changes in sauerkraut compared to raw cabbage. They found hundreds of increased beneficial metabolites in sauerkraut, such as lactic acid, amino acid and plant-based chemicals, many linked to gut health which can help support overall digestion and protect against illness. Store-bought and home-made sauerkraut showed the same benefits. The authors of the study in the journal Applied and Environmental Microbiology suggest including servings of such fermented foods in our regular diet and not just as a side on hot dogs.