Herbal Antibiotic Week: CABBAGE

Cabbage has been proven to have anti-microbial, anti-bacterial and anti-biotic properties.

The properties of cabbage are increased once it has been fermented. (Eg. sauerkraut and other fermented veg’.)

Cabbage has been found to combat H. Pylori bacteria, which has been identified as a major cause of stomach ulcers. It’s now recommend for any gut, liver, skin or immune condition – and so much more.

Check out this Blog I’ve written for more details, plus how to make and use them at home.

https://janellapurcell.com/benefits-fermented-foods/

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