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Sauerkraut from fermentation is a common and traditional form of preserving cabbage. Beware, though, that sauerkraut side effects, such as bloating, gas and digestive discomfort, are common, especially in those who are not used to fermented foods. Sauerkraut can promote a healthy gut and it’s a good source of vitamins. On top of that, it has very few calories and carbs. Along with other fermented foods, it’s generally safe when consumed in moderation unless you have an intolerance or allergy to it. Fermented food has a long tradition of consumption, dating back to the fourth century BC, according to research published in Global Advances in Health and Medicine in November Sauerkraut, or sour cabbage in German, is made from shredded cabbage heads that are naturally fermented by various bacteria. The process of fermentation enriches foods with proteins, vitamins and essential amino and fatty acids.