Cabbage is a two-edged sword and fermented sauerkraut is the safest form.
Cabbage as "sugarloaf" is sweet to the taste because it contains (surprise surprise) sugars! The main form is LACTOSE which is Kp edible and, therefore, a potential hazard.
So if you react to cabbage, then it follows that you would probably also react to dairy.
It is this very lactose that the lactobacteria eat and convert in the same way as in fermented yoghurt. There are ususally two species, one predominates initial stages and then (as lactic acid is produced) the acidity rises and another lacto species takes over.
There is also production of some esters which have a very strong penetrating smell and some people will not enjoy, however, if that smell is not there you probably only have vinegar "fermented" kraut.
If lactose is of little concern, then cabbage is a GREAT food as it contains l-glutamine and heals the gut.
I agree that there are different tolerances and different healing effects with severity of gut damage and maybe suerkraut helped me due to lack of serious damage, but if it helps Tim's IBS
that is serious
