As I understand it, the cabbage in sauerkraut is not cooked, only fermented. Does that mean it's goitrogenic?
I love cabbage in general, and would like to eat sauerkraut in particular for its beneficial gastrointestinal effects, but have been avoiding all cruciferous vegetables ever since I read they were goitrogenic. Some sources say cooking greatly reduces this effect (although I'm not convinced). What about fermentation?
(Goitrogenic = interferes with thyroid function / Cruciferous = a family of vegetables that includes cabbage, broccoli, cauliflower, kale, brussel sprouts, horseradish, mustard,...)