How winter vegetable preserves can support the immune system

Traditional methods of preserving vegetables and fruits for winter can serve as a tool to support the body during the cold season. The nutritional value of these products depends on the processing method, which determines whether the final result remains a functional health product or becomes a source of excess sugar and acid. Fermentation and Probiotics Sauerkraut is a primary source of natural probiotics due to lactic acid fermentation. This process populates the product with lactobacilli, which support gut microbiota. The state of the microflora is directly linked to immune response and the body's ability to handle seasonal viruses. "When fermenting vegetables, we obtain an active product for digestion. Vitamin C and group K are well-preserved in this environment, which helps maintain blood vessel elasticity during temperature fluctuations," explained gastroenterologist Sergey Danilov in a conversation with Pravda.Ru.