Systemic inflammation, often triggered by structural components of gut bacteria such as lipopolysaccharide (LPS), triggers inflammatory processes involving cytokines and other pro-inflammatory molecules. These signaling pathways can be modulated by dietary measures, with fermented foods having anti-inflammatory and immunomodulatory functions. In this study, the effect of sauerkraut brine on lipopolysaccharide (LPS)-induced inflammation in C57BL/6 mice was investigated. Two experiments were performed when the animals were 91 days old. In the first experiment, the animals were divided into three groups: a naive group, a group treated with 150 µl sauerkraut brine (SB) and a control group treated with saline (CSB). In the second experiment, one group of animals received the feces of the SB animals (FT), while the control group received the feces of the CSB animals (FTC). All animals were administered with a single dose of LPS (0.5 mg/kg, i.p.) three hours before the sacrifice. We examined the activity of oxidative enzymes and the extent of inflammation in the cerebral cortex of all five groups of animals. Treatment with sauerkraut and feces from SB animals effectively inhibited LPS-induced oxidative stress in the cerebral cortex compared to control animals. Additionally, treatment with sauerkraut showed a significant effect on the TLR4-MyD88 signaling pathway. In conclusion, our study sheds light on the promising anti-inflammatory and immunomodulatory properties of sauerkraut brine, which may act via intestinal microbiota, as demonstrated by fecal transplantation.