Healthy people can consume any kind of pickled vegetables on a regular basis, but those who suffer from a kidney disease or high blood pressure should avoid excess salt.
Sauerkraut or sour cabbage, one of the most common pickled vegetables, is incredibly healthy due to its high probiotics, fiber and vitamin content. It detoxifies the colon, aids digestion, and helps fight constipation. It is high in potassium, magnesium, and calcium, and rich in vitamins A, E, and C.
Sour cabbage is most recommended to be served as a side dish with fatty meats, as it facilitates the digestion of animal proteins and heavy fats.
Pickles contain very few calories, have a low glycemic index, and contain folic acid, calcium, and carotene. Those who struggle with high blood pressure should wash off the salty juice and consume only small amounts.
Natural fermentation not only saturates cucumbers with vitamins and minerals, but also with digestible probiotics. Persons with a healthy digestion can eat as many pickles or mixed pickled vegetables (cauliflowers, pimentos, green tomatoes etc.) as they want.
Vegetables preserved in vinegar have a lower nutritional value than fresh seasonal vegetables, and can even irritate the gastrointestinal tract; however, those who don’t struggle with reflux or other stomach problems can actually benefit from eating pickles, as they help digestion, detoxify and boost the immune system.