There’s nothing quite like a heaping portion of sauerkraut to accompany a nice sausage or potato dish. While the tangy, fermented cabbage dish is deeply rooted in German culture today, it has actually been consumed by humans for at least 2,000 years, dating back to ancient Rome.

Besides its appealing salty-tangy combo punch and preservative qualities cultivated in the fermenting process, a new study shows how sauerkraut is also good for our gut microbiome. Its health benefits might also be a testament to why the dish has been around for millennia.

Researchers explored the fermentation process and compared the nutritional profile of sauerkraut with raw cabbage as well as the liquid brine left from fermentation.

Their findings indicated that sauerkraut, whether bought at the grocery or made in their lab, helped protect intestinal cells from inflammation-related damage, while the raw cabbage and leftover brine did not have the same effect.

The researchers explained that some of the metabolites found in sauerkraut are the same kinds made by the gut microbiome, strengthening the evidence that sauerkraut can benefit gut health.

In recent years, scientists have gained a better understanding of just how important a properly balanced gut microbiome can be for overall health. The researchers in the current study recommend eating more fermented foods alongside fruits and vegetables to help optimize gut health.

Rather than relegating sauerkraut to a lowly topping, promote it to a full-on side dish and relish its rich tangy goodness tangy goodness … while giving your gut health a boost.