The simplest recipe for preserving a vegetable is sourdough, the only true and natural way to harvest cabbage for long-term storage for the winter. When fermented, the vegetable is enriched with new substances that are effective for several months after cooking. Using these unique properties of sauerkraut, our ancestors harvested it in abundance for the winter in wooden barrels, kept it in the cold and ate it with pleasure for the whole family.

The classic sauerkraut is the best snack for any occasion and can be used to prepare a wide variety of dishes, right down to pie filling.

Classic Sauerkraut

Select mature cabbage of late varieties with a developed and dense head of cabbage. Remove the top leaves and rinse. Peel the carrots and prepare the rest of the food you need during cooking.

Chop the cabbage as thinly as possible. This is how the quality of the dish is assessed, which naturally affects the final taste.

Chop the carrots into thin strips, which should be put in a ratio of 5% of the amount of cabbage.

Add salt per 1 kg of cabbage - 20 g of salt. If there is not enough salt, then the snack will not turn out crispy, and the excess will slow down the fermentation. To improve the taste, be sure to add sugar and then knead everything with your hands.

Place the cabbage in a washed dish or jar, tamp it tightly and cover the jar with a saucer so that the cabbage breathes. Incubate in a moderately warm place at room temperature for 2 days.

After the brine stops bubbling and foaming, the sauerkraut should be moved to a cool place, for example, in the refrigerator, and after a couple of days, preferably after a week, it can be consumed.

Sauerkraut on a winter dining table is good as an appetizer, side dish, or salad. Claimed to be tastiest with butter and onions. Oil can be for every taste: sunflower, corn, linseed, olive. It is prepared simply, served with potato and meat dishes. Cabbage is an excellent addition that gives a special taste to vinaigrette, borscht, cabbage soup. Combinations of pickles with cranberries, apples, carrots, garlic, beets, olives, cucumbers, tomatoes, peas, green onions are unique.

Sauerkraut is a favorite winter delicacy, an excellent snack and an essential health product!

Useful properties of sauerkraut

Salty and sour yummy is irreplaceable in cold weather! A large amount of vitamin C in its composition strengthens the walls of blood vessels and protects against colds. By the way, there is more vitamin C in cabbage than in citrus fruits. Vitamin B is an excellent helper in the digestion of food (especially meat). Folic acid helps in the formation of healthy cells; nicotine strengthens hair and nails, improves the skin.

Cabbage salting, due to many components, saturates the body and, with a minimum calorie content, gives a person strength. It is an irreplaceable product for the female and male organisms. Scientists have found substances in it that help prevent cancer and coronary heart disease. The benefits of cabbage for pregnant women are undeniable: it "softens" toxicosis and avoids anemia.

Cabbage brine has unique properties. It is an excellent hangover cure and an excellent anti-wrinkle tonic!

In modern terms, the unique composition of sauerkraut combines the properties of a probiotic, which helps to create its own microflora in the intestine, and a probiotic - a complex of "ready-made" microorganisms for the intestines. And from this it follows that the benefits of cabbage saturated with vitamins and enzymes are undeniable! Therefore, follow the traditions of our wise grandparents and include it in your family diet at least twice a week. Indeed, in winter, sour cabbage is not only the best remedy for influenza, but also for depression!

Sauerkraut is a natural healthy food product. It is low in calories, but rich in beneficial properties. A time-tested, affordable snack that has a long shelf life and widespread use.