Fermented Red Cabbage

Participants consume fermented red cabbage daily for 8 weeks using a stepped dose schedule that reaches 75 g per day from week 3 onward. The intervention may have effects through live microbes, postbiotic metabolites, microbial debris, fibre, antioxidants, and polyphenols. The fermented product is non-pasteurised, refrigerated, locally supplied, and matched to the comparator for composition and taste. The trial tests daily fermented red cabbage as an intervention for allergic rhinoconjunctivitis in young adults. The study could support fermented red cabbage as an accessible adjunct approach to allergy management if favourable clinical effects are observed.