In the world of health and wellness, trends often come and go, cycling through expensive superfoods and far-flung supplements. For 2026, the spotlight has shifted to something far more grounded, affordable, and quietly powerful. Cabbage.
Food analysts and industry insiders are already calling this the “Year of the Cabbage”. From slow-roasted cabbage steaks appearing on London menus to the growing appetite for raw, unpasteurised fermented foods, cabbage has moved from overlooked side dish to hero ingredient in the modern British kitchen.
At the heart of this movement is Fermary, a female-led brand based at New Covent Garden Market in London. Fermary works closely with trusted UK growers including Rushtons and S Thorogood, sourcing exceptional British cabbage to create raw, unpasteurised fermented kimchi and kraut that blend traditional fermentation with modern gut health science.
“Cabbage has always been central to my life and to Fermary. I grew up with fermentation, it was never a trend, just part of everyday living.
We have been fermenting cabbage for years, long before it became fashionable. When it’s done properly, raw and unpasteurised, cabbage becomes one of the most nourishing foods for gut health. That belief sits at the heart of everything we make at Fermary.”
-Elena, Founder of Fermary
Why Cabbage, and Why Now?
The renewed love affair with cabbage is not a coincidence. It reflects how people in the UK are thinking about food right now, from digestion and immune support to sustainability and cost.
Cabbage ticks every box.
It is affordable at a time when food prices are rising. One head of cabbage can stretch across multiple meals.
It lasts for weeks in the fridge, reducing food waste and making it one of the most practical vegetables available.
It is naturally nutrient dense, offering vitamin C, folate, potassium and fibre in higher concentrations than many leafy greens.
Most importantly, cabbage transforms through fermentation into a powerful probiotic food that supports digestion and gut health.
The Power of Fermentation, Kraut and Kimchi Explained
Raw cabbage is healthy, but fermented cabbage is where the real magic happens. Through natural lacto-fermentation, beneficial bacteria develop, creating living food that actively supports the gut microbiome.
This is where Fermary truly stands out.
Sauerkraut, the Everyday Gut Supporter
Proper sauerkraut is far more than sour cabbage. During fermentation, natural sugars are converted into lactic acid, allowing probiotic bacteria to flourish. The result is a raw, unpasteurised food that supports digestion, nutrient absorption and immune health.
Fermary’s krauts are alive, vibrant and carefully fermented in small batches. Their Classic Beet and Smoke and Spice krauts are designed to support daily gut health while delivering bold, satisfying flavour. These are nourishing foods intended to be eaten little and often.
Kimchi, the Bold Fermented Favourite
Kimchi builds on the foundations of kraut, adding layers of flavour from garlic, ginger and chilli. Long valued in Korean food culture, kimchi has become a staple in UK kitchens thanks to its versatility and digestive benefits.
Fermary’s Mellow Vegan Kimchi delivers deep umami flavour without fish sauce, making it accessible while remaining raw, unpasteurised and rich in probiotics. The napa cabbage base provides natural prebiotic fibre that feeds beneficial gut bacteria.
What the Science Says About Fermented Cabbage
Recent research from 2025 and 2026 continues to strengthen the case for fermented foods. Studies show that fermented cabbage helps protect intestinal cells from inflammation and supports the balance of the gut microbiome.
Fermentation increases beneficial compounds such as amino acids and organic acids that are not present in raw cabbage alone. These compounds closely resemble those produced naturally by a healthy digestive system.
As Professor Maria Marco of UC Davis has said, including small amounts of fermented foods regularly can make a meaningful difference to gut health and overall wellbeing.
How to Embrace the Year of the Cabbage
Joining the cabbage revival does not require a full lifestyle overhaul. Small, consistent choices make the biggest impact.
Look for locally made, raw, unpasteurised fermented foods like Fermary’s kimchi and kraut, available through New Covent Garden Market and selected independent retailers.
Use fermented cabbage as a flavour enhancer rather than a side dish. Add a spoonful to avocado toast, grain bowls, tacos or roasted vegetables.
If fermenting at home, start simply. Salt, cabbage, time and patience are all you need to begin exploring fermentation.
Cabbage is no longer boring or old-fashioned. It is sustainable, nourishing and deeply functional. Through fermentation, it becomes one of the most powerful foods for digestion, gut health and immune support available to us in the UK today.
The future of British food may well be fermented, and it might just start with a humble leaf.
