Sauerkraut and Ulcerative Colitis

I’ve never written on this forum before but I would like to share my experience with UC.
I just celebrated my 28th anniversary with UC, I was diagnosed with it aged 16. I struggled with it a lot when I was young and even contemplated having my bowel removed so my body would be rid of it. It took me years to accept it and understand what worked and didn’t. Back in those days, I started with Salazopyrin which made me feel ill, I then graduated to Colofac and Mesasal. In addition to this I was on Predisone for a while and then Predsol enemas. This calmed the UC down but I was still running to the loo quite often. Eventually I weaned myself off the enemas and was changed to Salofalk 1.5g granules twice a day, then eventually once a day.
One day, my UC decided to go into deep remission and things were looking good for about 15 years. When I say deep remission, I hardly had bloody stools and no abdominal cramping. I still had to check in with my gastro specialist once a year and have a colonscopy every 2 years. The colonscopy showed very mild inflammation and in some instances, none at all.
I recently went to Malaysia which is my country of birth and had no problems with my gut over there. Only on my return to Australia I had a flare up so I went to see my Gastro specialist. He wasn’t too concerned and put me onto Budesonide enemas. Things were calming down but I got a good dose of gastroenteritis, this really knocked me down, it was like being diagnosed with UC again.
In my remission period, I ate some sauerkraut which I believe contributed to taming the UC, so I have just purchased a fermenting crock to make my own. Here’s hoping that it calms it down, I’ll keep you posted.

I've been having moderate success with a fermented beet kvass. I ferment with whey these days as I need to be low sodium. If you can borrow a copy from the library "Wild Fermentation" by Sandor Katz, it is full of recipes and success stories. He claims he was cured of HIV with fermented foods.

Best!

Maybe I'll give sauerkraut a 3rd try haha. But this time just gonna drink small amounts of juice only because my gut hates fiber and has hated sauerkraut in the past. Beet kvass sounds interesting too.

I always ate tons of fermented foods and it never provided much benefit. I wish it did, because I enjoy making it and eating it.

Can't go wrong with fermenting crock. I was making my own in a careless sort of way, wasn't a success. Now I buy Byron Bay's Peace, Love and Vegetable Superkraut. Also contains seaweed. Can be expensive so I eat about a tablespoon a day.

(Just a general tip for buying Sauerkraut: never get one off the non-refrigerated section, that one's hurried up/tainted with vinegar and unworthy of being called fermented).

Is Kombucha helping too?

I can't eat raw cabbage but do okay with cooked or fermented. I swear by the beet kvass, it is a blood tonic, liver cleanser, digestive aid and possible anti cancer agent. I make mine with 2 organic beets and about an inch of sliced ginger, filtered water and a small amount of ferment (in my case whey from strained organic yogurt). Leave it on your counter for 3-4 days, then into the fridge where it will keep for months. You can even re-use the beets when you're low, add more filtered water for a second batch. So the process is very simple and very inexpensive. I drink one ounce a.m. and p.m. My simmering flare is gone and I'm down to about 2 b.m.s per day.

i think the real problem about sauerkraut is actually the salt, but it's impossible to have it unsalted

what's the problem with salt E girl ?