"The reason cabbage (and beans, for that matter) is a "musical fruit" is a complex sugar known as raffinose. Raffinose is especially hard for the human gut to digest because the small intestine cannot process it. So, by the time it reaches the colon, the bacteria used to break it down release gas that leads to bloating and flatulence. Furthermore, as a cruciferous veggie, cabbage also contains high amounts of sulfuric compounds,"
"The best method for ridding cabbage of both raffinose and sulfuric compounds is fermentation. Whether you're making kimchi or sauerkraut, fermenting cabbage is an easy, hands-off cooking method with delicious and beneficial results. During the fermentation process, bacteria feed on the complex sugars and other complex compounds, breaking them down into simpler carbohydrates for easier digestion and, in turn, gas prevention. Moreover, fermented goods have a longstanding reputation as being the healthiest types of food for gut health and even reproductive health."
Cabbage is a cruciferous vegetable available in many varieties with long shelf life and versatility in raw and cooked recipes. Cabbage contains raffinose, a complex sugar that the small intestine cannot digest, so bacteria in the colon ferment it and release gas causing bloating and flatulence. Cabbage also contains sulfuric compounds that contribute to odorous flatulence. Raw cabbage contains the highest concentrations of raffinose and sulfur. Fermentation, such as making kimchi or sauerkraut, breaks down raffinose and sulfuric compounds as bacteria convert complex sugars into simpler carbohydrates, improving digestibility and reducing gas. Fermented cabbage also supports gut health and may benefit reproductive health.
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