The Battle of the Cabbages
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.
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!
Dr. Eric Berg DC Bio:
Dr. Berg, age 59, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Follow Me On Social Media:
Facebook:
Instagram:
Listen to my Podcast:
TikTok:
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.
#keto #ketodiet #weightloss #ketolifestyle
Thanks for watching! I hope this explains the health benefits of kimchi and sauerkraut. I’ll see you in the next video.
Yummy yummy yummy i got love in my tummy.😅 im married to a korean lady, been eating kimchi since 1988. We dont go to doctors, not yet, we are in our 60s and 70s respectively
Love that
congratulations!
You’re truly blessed❤
🥰
Hahaha, like this old Song of Ohio Express👍 Long ago, when we were young…..😃 Greetings from Germany 😊
As a health-conscious Korean fan of your channel, I appreciate this video! I’ve been eating kimchi every single day since I was a kid, and cannot imagine a life without it. I could literally survive anywhere in the world if I had kimchi with me. As a side note, my parents’ hometown, South Jeolla Province, is specifically known for its tasty kimchi because it has many port towns and thus a variety of high quality fish sauces that are used as ingredients for kimchi. Personally, my favorite is oyster kimchi. Well, everything in moderation though, as it contains a high amount of sodium and could backfire if consumed in excess. Oh, by the way, here is a small tip for non-Koreans: normally you are not supposed to eat kimchi on its own. It should always be accompanied by something else, such as rice, noodles or meat. Enjoy your kimchi!
Salt has been blamed for what sugar does in the body.
We are not chemical beings but electrical beings
The body needs minerals (salt) to conducts electricity.
Sugars are carbs -carbon.
Carbon resists electricity.
When glucose is high in the body to compensate the body hangs onto more salt to be able to conduct electricity.
Going on a low salt diet with a high carb diet will actually hurt your energy and specifically your heart (which operates by electrical impulses).
If you have heart issues cutting back on salt will actually hurt your heart
@carrikartes1403 interesting but surely it depends on the salt you use? Pink himalayan salt is nutrient dense as opposed to regular table salt that is harmful when used excessively
@@carrikartes1403thanks for sharing
@@ruthfrank8106 oh oh
@@ruthfrank8106 very true. I prefer Redmond’s though. It has a bit less total of trace minerals but has more iodine.I live in Wisconsin (goiter belt)
I’d like to point out that sauerkraut isn’t just the cabbage. You can add as many other vegetables and fruits as you like, and indeed traditionally families throughout Central Europe (where it originates) would make several batches that all tasted very differently, from spicy from garlic and pepper, through earthy with carrots and beets, to mild and fruity from added apples. And just like with kimchi, every family has (or used to have) their personal recipies.
Exactly! In Russia we used to make not only sauerkraut, but also „ sauerkraut Georgian style“ with red beets, garlic, cilantro and hot peppers.
Excellent! Thank you!
That’s correct.
Also, fermentation for sauerkraut should be not less than 7-10 days to become a medicine.
In Russian villages, fermentation was made in wood barrels and one batch for the whole winter.
Couldn’t get better than that!
It’s mainly cabbage where I live
I made my last batch with which gives it more antioxidant properties. I also put dill and carrots in mine.
It’s interesting how your videos sometimes the perfectly timed to my life.
I had to take antibiotics recently and I have some sauerkraut in the refrigerator that I’ve been ignoring for a while and started taking it with the antibiotics.
👍🤞❤
Keep in mind that the commercial sauerkrauts are usually pasteurized, killing the bacteria and rendering them useless. Making your own kraut and kimchee is easy, fun, enabling, and WAY CHEAPER than buying in stores. You can also put whatever other flavorings in that you like. My kraut has a ton of garlic and black peppercorns in it.
A note to Dr Berg: reduce the chilis in the kimchee when you make it to suit your taste. You DO make your own, right?
(Edited for spelgninng)
@@Oneshot8242 Yes! Dr. Berg where’s your wife – we need more cooking shows, lol
@@Oneshot8242it is possible to find kimchi that is live packed. I was craving kimchi and found a brand that had a built in vent on the inner seal.
Copy of Dr Berg notes:
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.
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!
Thank you Dr Berg!
😺👍
These gut focused videos are amazing. I think literally everybody could benefit.
In my culture our grandmothers were preparing fermented cabbage but western media and influence came in and told us its “primitive”; that knowledge was not passed on and died. Now research is validating most of what was considered primitive, i still remember how my grandma used to put a few pieces of charcoal in our drinking water, now we have charcoal in toothpaste, in beauty products, in food supplements.
It’s a shame that you were so easily influenced.
@@Anonymousey44 Influence can be powerful. Who would have thought that one day it would be possible for somebody to wake up as a man but believe they are a woman or a tiger and say they now want to be referred to as “we”, “thou” or “nevertheless”
I love that your videos are just straight to the point and fast. Hate when people make a video and it’s long and slow for no reason ❤️🔥
I love the crunchiness in kimchi and also the tangy acidity in saurkraut
L Reuteri probiotic yogurt has been a game changer!! Thank you for the probiotic videos! 🎉
Hi. Do you make it like Dr. Berg showed in his video relevant to this or..?
Definitely! I made my first batch of 8 jars and ate 7 of them over the last week. My hair is already looking thicker and shinier and I have not gotten up in the night to pee! I sleep right through like a baby. Now waiting to see if weight loss happens. Love it!
What brand did u guys use?
@@FrenchViking466 the two probiotic brands I’ve used are BioGaia & VitaMatic.
I can’t wait to make some.
I consume both… Thanks for the reminder 🙂
You should try curtido as well very underrated
Make your own kimchi, it is not complicated plenty of videos on YouTube you can control the amount of heat so don’t worry about it being too hot to consume. It will cost you at least two thirds less to make it yourself and it will be much better than the store-bought. You can also make vegetarian kimchi which is the one that I like to make it keeps that pungent stink that is associated with kimchi to a serious minimum. Just make sure and let it ferment for 2 days out of the refrigerator and then for another eight days in the refrigerator before consuming it
Yes, I make my own Kimchi, so much better and as you said, far less expensive than store brands.
I leave mine to ferment for five or six days before using and then refrigerate 😃
Please send me a proper recipe
We recently started buying our beef, pork, chicken, milk, cream, eggs, ice cream and sauerkraut a small farm/ranch in our local rural Utah town. I am losing weight and it’s not anymore expensive and I’m supporting a small local farmer.
I’m in Utah. Where do you purchase all these?
I’m jealous you have a place to buy from a farm.
I am in Southern Utah. Curious to know where this small farm is. Thank you.
I wish I have a local organic producer near me. Time to move to greener pastures.
I also want to know where ❤
By coincidence I just stumbled across this video. This is great news to me because I eat sauerkraut and kimchi almost every day. I didn’t have health in mind. I just love Weisswurst and Bratwurst with some German mustard and Sauerkraut on it, and I love eating Kimchi with just about everything else. Kimchi is also great on the Bratwurst too!
Dr. Berg, I don’t know if you know that there is a non spicy version of Kimchi called white Kimchi. My family is part Japanese and that is the Kimchi I grew up on. It is made with everything except the peppers. Thank you for another great video!
Yes I love and prefer white kimchi it’s more mild in spice and flavor and I still get the benefits!
Avid Dr. Berg follower here. I think one of the most frustrating things about being a follower of Dr. bergs knowledge is that you see how others are cluelessly destroying their health but you can’t do much about it because when you tried to help them with this knowledge they look at you weird or just completely dismiss it because that’s not the “protocol “ their doctor has them on. Even my own kids who are going into their teenage years can’t stand to hear Dr. bergs videos playing from my phone when they’re in the same room. They know I’m about to give them some unwanted health advice 😉 lol. But that’s ok. They’ve heeded some of his advice and have benefited from it. I just want my family to be healthy and happy! Once they get into their 20s I know they will come back around when their own eating habits have sabotaged their health. That’s exactly what led me here!
You are planting the seeds. My son has argued one-sided to me on trying to tell me it is all BS. Where’s the proof or he is not an MD or this study says opposite, etc. It was so tiring sharing the truth.
After 20 years, the last couple of months, he is quoting facts that I heard on videos. He is taking D3 with k2/mk7, zinc, multiple, and prebiotic. He is cutting down carbs. Now when we talk, he has cut down his arguments. Still does on certain things, but at least I am still planting the seeds. Praying he will start feeding his child more protein and fat, less junk food for healing..
I hear ya. Nobody listens!
I have learned that when friends start talking about health issues, I ask if they would like a suggestion on how to help. Most say yes. I think that allows them to be in charge and not feel like advice is being pushed on them. It doesn’t mean they will follow the advice, but many do. Probiotics and vitamins are so important and we do NOT get enough from our diet.
@@thisorthat7626I agree, don’t give advice to someone who doesn’t want it. Even if you know it will benefit them. It will only cause tension.
I LOVE saurkraut! I make it from my organic cabbage from my garden.
I make my own from wall mart organic… 😄❤️👍
Dr Berg’s knowledge is astounding 👍
Kimchi (김치) should be consumed usually with rice, noodle or meat. It might be too spicy just straight up kimchi without rice. Kimchi is always a side dish when you’re eating any kind of meal.
Koreans also have a different kinds of kimchi (cucumber, radish). I consume kimchi ever since I was born in Korea however, when I don’t feel well or nauseous I eat kimchi or drink couples spoonful of kimchi juice. It perks me up right away and feels sooo much better! No kidding, it cures everything, well almost. 😅
I just turn 70 and I am in very good health.
Thank you Dr Burg.
I love eating it with rice also, but I mostly follow a Keto way of eating, and so does Dr. Berg and a lof ot his viewers. You can mix with other vegetables to take the spiciness away though.
Are you AI ?
Why rice?
This is a Keto channel. We don’t eat starches such as rice or noodles.
That spice factor is objective because their are plenty of Western folks that can consume spicy concoctions that obliterate the spiciest of kimchi, curries, or chilli. I’ve never had a spicy kimchi ever despite what people claim.
This doctor needs to be cloned and put into every medical school to re-educate doctors with correct information about HEALTH. He is brilliant, and a gem of a person to anyone with common sense about how to improve their health in a sustained way. I just love learning from his simple to understand videos. I respect this man immensely. 👍👍👍
😊😊😊