Both. Cabbage is generally very good, and fermenting is generally very good, so fermented cabbage is excellent. KimChi (Japanese/Korean spicy fermented cabbage with extra fish sauce) is up at the top of the list of anti-cancer foods. There's a good book by a local doctor who has done a ton of research into food: "Les Aliments Contre Le Cancer" I keep meaning to look for it in Chapters or Indigo.