2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Photo: Elena Moiseeva / Rusmediabank.ru
Sauerkraut is an excellent remedy for vitamin deficiency, because contains a large amount of vitamin C. It is known that vitamin C is not stored in reserve, and therefore it must constantly enter the body. To maintain the vitamin in the body, you need to eat foods with a high content of it. In addition to sauerkraut, vitamin C is found in cranberries, potatoes, dill, parsley, peppers, oranges, lemons, etc.
Useful Tips
* Medium and late varieties of cabbage are best suited for pickling.
* The amount of carrots should be carefully considered. It should be 3% of the total weight of the cabbage, i.e. if you take 10 kg of cabbage, then carrots will need 300 g.
* Salt should be used large table salt, iodized is not suitable. It must also be calculated based on the total weight of the cabbage, you will need about 2-2.5% (for 10 kg of cabbage 200-250 g of salt).
* In addition to carrots, you can add cranberries, lingonberries, dill, cumin (who likes what) to sauerkraut.
Cooking steps
* Carefully examine the heads of cabbage before chopping. All damaged, frozen leaves must be removed, the stump must be cut off. Chop the cabbage finely. This can be done with a wide-blade knife or with a shredder.
* Peel and chop the required amount of carrots. You can grate it on a coarse grater, or you can grate it for Korean carrots.
* Pour chopped cabbage and carrots on the table or in a wide basin, add salt and rub with your hands until the cabbage lets out the juice. If desired, add the rest of the ingredients to taste (dill, cumin, cranberry, etc.).
* Fold the cabbage into the prepared container. This can be a small wooden barrel, an enamel saucepan, or three-liter jars.
* Cabbage should be packed tightly. In the early days, you need to store it indoors. Place a wooden circle and oppression on top.
* If everything is done correctly, then in a day a brine with bubbles and foam will appear on the surface of the cabbage. The foam must be constantly removed, preferably with a wooden spoon. And the cabbage itself needs to be pierced every 1-2 days with a wooden stick or spoon so that gases with an unpleasant odor do not accumulate.
* As soon as the cabbage settles, remove the circle with oppression. Store the temperature at 0 - 5 ° C.
* If done correctly, then your sauerkraut will have a beautiful amber-yellow hue, pleasant smell and sour taste.
Storage rules
To benefit from the use of sauerkraut, and not harm, you need to store it correctly.
* When salting cabbage, it must be carefully tamped.
* The brine must completely cover the cabbage, otherwise it will darken.
* Serve cabbage immediately before use. When stored for a long time without brine, the content of vitamin C decreases in it.
* Freezing also negatively affects the gustatory and beneficial properties of cabbage, and therefore it is not recommended to store it on the balcony at low temperatures.
The benefits of sauerkraut
* Frequent consumption of sauerkraut helps to strengthen the immune system.
* In addition to vitamin C, sauerkraut contains such useful substances as vitamins of group B, K, PP, potassium, minerals, enzymes, amino acids.
* Sauerkraut is not high in calories, contains a large amount of fiber, which allows you to cleanse the body of toxins and toxins.
* It is recommended to use sauerkraut for people suffering from diabetes: it lowers blood sugar levels.
* Pregnant women are advised to drink sauerkraut brine to reduce toxicosis.
* Frequent use of sauerkraut by men has a beneficial effect on potency.
Sauerkraut in brine
Compound:
For a 3-liter jar you will need:
2-2.5 kg of cabbage
2 medium carrots
3-4 bay leaves, peppercorns (optional
For brine:
1.5 l of water
2 tbsp. l. salt
2 tbsp Sahara
Preparation
Boil the brine: boil water and dissolve salt and sugar in it. Chop the cabbage, grate the carrots. Mix cabbage with carrots and place in a jar. Lightly tamp the cabbage layers, between them you can put bay leaves and peppercorns.
Do not report the jar to the very top, approximately 3-4 cm. Pour the cabbage with chilled brine so that it completely covers it. Cover the top with a cotton cloth or bandage folded in several layers.
Put the jar in a container, because in the process of souring the cabbage, the brine will begin to rise and overflow. Leave the cabbage to sour at room temperature for 2-3 days. Periodically, it must be pierced with a wooden stick so that gases do not accumulate.
Once the cabbage is ready, it will need to be refrigerated.
