Sauerkraut is perhaps the easiest recipe for preserving this healthy vegetable. When cooking cabbage, almost half of this is destroyed. useful vitamin, like B9 (folic acid), but during fermentation all vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. Due to lactic acid fermentation in cabbage, a large number of probiotics, which equates sauerkraut to kefir. Moreover, there is no kefir alcohol in sauerkraut. The brine from sauerkraut is also useful - it contains substances that prevent carbohydrates from turning into fat, and therefore it is excellent for the prevention of gastritis with high acidity and becomes easy an indispensable assistant for those who are slimming.
In general, it has been decided - we are preparing preparations for the winter from cabbage. Let's pickle the cabbage! As in any business, pickling has its own rules and subtleties.
Cabbage for pickling should be late and mid-late varieties. Early cabbage will not be suitable, since it has loose heads of cabbage and are strongly colored green color leaves, in addition, they are poorer in sugar, so the fermentation process is much worse.
. If you decide to ferment cabbage with carrots, then you need to take carrots in the amount of 3% of the weight of cabbage (300 g of carrots per 10 kg of cabbage).
. For fermentation, use regular coarse salt, not iodized!
. The amount of salt is 2-2.5% of the weight of cabbage (200-250 g of salt per 10 kg of cabbage).
. For greater benefits, you can use coarse sea salt, but also not iodized.
. For sauerkraut you can use the most various additives: apples, lingonberries, cranberries, caraway seeds, beets, Bay leaf. These additives are added to taste. 
And now about technology. In fact, there is nothing complicated in sauerkraut, but if you skip or ignore at least one stage, then all your efforts can go to waste. Let's get started.
. Before fermentation, the heads of cabbage are cleaned - dirty and dirty ones are removed. green leaves, get rid of rotten and frozen parts, cut off the stalk.
. Cabbage can be chopped, or you can ferment whole heads of cabbage (however, in a city apartment this is hardly possible).
. The carrots are peeled and chopped (you can grate them on a regular grater or on a Korean carrot grater).
Shredded cabbage and carrots are poured onto the table, sprinkled with salt and actively rubbed with hands, adding the necessary additives, until the cabbage releases juice.
. Prepare the container: place it on the bottom of a barrel or large enameled pan 
cabbage leaves.
. Place the cabbage in a container. To do this, spread the cabbage in a layer of 10-15 cm and compact it tightly. Next, add a layer of cabbage again and compact it again, and so on until the end.
. If you are fermenting cabbage in a large container, place a small whole head of cabbage inside the cabbage mass. In winter you will have very delicious cabbage rolls from sauerkraut leaves.
. Lay cabbage leaves on top, place a clean cloth, a circle and a bend.
. If everything is done correctly, then within a day a brine should appear on the surface.
. The best temperature for fermentation is room temperature.
. First sign proper fermentation- bubbles and foam on the surface of the brine. Foam should be removed.
. And now - the most important step, if you skip it, you can ruin your cabbage. To get rid of gases from Not pleasant smell, the cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
. After the cabbage has settled, the load must be removed, the top leaves and the layer of browned cabbage must be removed. The circle should be washed with a hot soda solution, a napkin 
wash in water and then in saline solution. Wring out the napkin and cover the surface of the cabbage, place a circle and a lighter weight. The amount of pressure should be such that the brine comes out to the edge of the circle.
. If the brine does not appear, then you need to increase the pressure or add brine.
. Sauerkraut should be stored at a temperature of 0 - 5ºC.
. Properly fermented cabbage has an amber-yellow color, a pleasant smell and a sour taste.
Here are some sauerkraut recipes.
Sauerkraut with apples:
10 kg cabbage,
300 g carrots,
500 g apples,
250 g salt.
Sauerkraut for the winter with lingonberries (cranberries):
10 kg cabbage,
300 g carrots,
200 g lingonberries (cranberries),
250 g salt.
Sauerkraut with caraway seeds:
10 kg cabbage,
500 g carrots,
2 tsp cumin seeds,
250 g salt.
Sauerkraut with bay leaf:
10 kg cabbage,
500 g carrots,
2 tsp cumin,
¼ tsp. coriander seeds,
10 peas allspice,
800 g apples (slices),
100 g salt.
Ingredients:
10 kg cabbage,
300-500 g carrots,
10 apples
200 g salt,
3 tbsp. Sahara.
Preparation:
Prepare food: peel cabbage, remove damaged leaves, remove stalks, chop, peel and grate carrots, cut apples into slices and remove seed pods. Grind the cabbage with salt, add carrots and sugar (if desired, you can increase the amount of sugar to ½ cup). Scald wide-necked jars with boiling water, line the bottom cabbage leaves. Place a layer of cabbage in a jar, tamp it down so that the cabbage releases its juice, then place a layer of apples, cabbage again, etc. Fill the jar, cover with leaves, put in a clean napkin and a small saucer. Put a narrow jar filled with water on it - this will be our oppression. Leave the jars of cabbage room temperature, not forgetting to pierce with a wooden stick to the very bottom so that the gas comes out. Once fermentation is complete, remove the cabbage to the cold.
Sauerkraut in jars in an original way
Ingredients:
15-16 kg of cabbage,
1 kg carrots.
Brine:
10 liters of water,
1 kg salt.
Preparation:
Prepare the brine by dissolving the salt in hot boiled water. Chop the cabbage and grate the carrots. Mix cabbage and carrots without grinding. Dip the mixture in parts into the cooled brine and keep in it for 5 minutes. After this, remove the cabbage from the brine, squeeze and transfer to another bowl. “Wash” all the cabbage in this way. Then place the cabbage in jars, compacting them, cover with plastic lids and leave overnight at room temperature. The next day, take it out into the cold. If there is not enough brine in the jars, then it should be added.
Quick sauerkraut
Ingredients:
2 kg cabbage,
2 pcs. carrots,
250 g cranberries,
200 g grapes,
3-5 apples.
Brine:
1 liter of water,
1 glass of vegetable oil,
1 glass of sugar,
¾ cup vinegar
2 tbsp. salt,
1 head of garlic.
Preparation:
Prepare the brine - mix all ingredients, chopped garlic, bring to a boil and simmer for 2-3 minutes. Chop the cabbage, grate the carrots. Place cabbage, carrots, grapes, cranberries, apples, cabbage again, etc. in layers in a container. Pour brine over the cabbage and apply pressure. In 2 days the cabbage will be ready.
Ingredients for a 3 liter jar:
2-2.5 kg of cabbage,
3 tbsp. salt,
3-5 black peppercorns,
3-5 peas of allspice,
4-5 tbsp. Sahara,
2-3 buds of cloves,
1-2 tbsp. grated horseradish
garlic, black ground pepper- taste,
1 medium-sized beet.
Preparation:
Place peppercorns, cloves, and grated horseradish on the bottom of wide-necked jars. Place coarsely chopped cabbage and thinly sliced beets into a jar, adding salt and sugar, and adding garlic and ground pepper. Compact each layer with a masher. Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Don't forget to pierce the contents with a wooden stick. Once fermentation is complete, remove the cabbage to the cold.
Ingredients:
1 head of cabbage,
1-2 beets,
2 pcs. carrots,
3 pcs. sweet pepper,
4 cloves of garlic,
10-15 black peppercorns,
bunch of dill,
1 tbsp. Sahara,
1 tbsp. citric acid,
salt - a little more to taste.
Preparation:
Cut the head of cabbage into 8-12 radial pieces, cut the beets and carrots into thin slices, chop the pepper into strips, chop the garlic and dill. Place in a container in layers, sprinkling with salt and sugar. Boil water in sufficient quantity, pour into cabbage citric acid and pour boiling water so that the water covers the cabbage. Cover with a clean napkin and press down. Cabbage is ready in 3-4 days.
Spicy sauerkraut with beets
Ingredients:
2 heads of cabbage,
2 beets,
2 heads of garlic,
1 pod of hot pepper,
2-3 parsley roots,
2-3 horseradish roots,
salt to taste.
Preparation:
Cut the head of cabbage into 8 pieces. Grate the beets, chop the garlic, chop the parsley and horseradish roots, finely chop the hot pepper. Place the cabbage in a container, sprinkle with chopped vegetables and salt, add hot boiled water and place in a bowl where excess brine will be poured. Leave in a warm place for three days, piercing with a wooden stick. Once fermentation is complete, place in the cold.
Ingredients:
10 kg cabbage,
3-4 beets,
300-600 g hot pepper,
600-1000 g celery greens,
10-15 bay leaves,
60-120 g parsley.
Preparation:
Cut the cabbage heads into 6-8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour hot brine (500-700 g of salt per 10 liters of water). Leave in a warm place for 2-3 days. Then take it out into the cold.
Quick pickling of cabbage for the winter
Ingredients:
10 kg cabbage,
200-250 g salt.
Preparation:
Mix shredded cabbage with salt, place tightly in 3 pieces liter jars and fill with cold boiled water. Leave at room temperature for 3 days. Sometimes pierce the cabbage with a stick. After 3 days, drain the water, dissolve sugar in it at the rate of 1 glass of sugar per jar, pour over the cabbage again and put in the refrigerator.
Spicy sauerkraut
Ingredients:
8 kg cabbage,
100 g garlic,
100 g horseradish root,
100 g parsley,
300 g beets,
1 pod of hot pepper,
4 liters of water,
200 g salt,
200 g sugar.
Preparation:
Cut the cabbage into large chunks, mix it with grated horseradish, finely chopped garlic, beetroot cubes, finely chopped parsley and hot pepper. Prepare the brine - boil water, add salt, sugar, boil, cool. Pour brine over the cabbage, put pressure on it, keep it warm for two days, then take it out into the cold.
Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, salt to taste, mix everything. Place ¼ loaf at the bottom of the container rye bread, add chopped vegetables. Prick several times with a wooden stick. After 3 days, put it in the cold.
And finally - a recipe for sauerkraut without salt according to the recipe of V. Zeland (author of the book “Living Kitchen”). This recipe has been converted by the author from basic recipe sauerkraut according to Bragg. It’s interesting that green cabbage is also suitable for pickling.
Sauerkraut without salt (raw food recipe)
Ingredients:
2 heads of cabbage,
700-800 g carrots,
½ tsp. ground hot pepper (cayenne, chili),
60 g dry ground paprika.
Preparation:
Coarsely chop the cabbage, discard the rough stems, and also chop the stalk. Cut the carrots into slices. Mix in a bowl with seasonings, but do not mash. To the bottom of two three-liter cans put a cabbage leaf at a time, fill the jars tightly with cabbage, tamping with a wooden masher so that there is 10 cm left to the neck, close the top with cabbage leaves. Pour clean drinking or distilled water over the cabbage to cover the leaves. Put in jars plastic bottles filled with water as cargo. The weight should be strong enough so that the water covers the top leaves of the cabbage. Leave in a warm place. After some time, the water in the jars will begin to rise. If it starts to overflow, it is better to remove or reduce the load. Every few hours, press down on the cabbage to release excess carbon dioxide. After 2 days, put the cabbage in the refrigerator. Where she should stay for another week. Make sure that the water always covers the leaves.
Choose and cook cabbage in any way - sauerkraut in any case, it will only benefit you. Be sure to check out our step-by-step recipes for winter preparations. Happy preparations!
Larisa Shuftaykina
Vegetable growers and housewives have long noticed that it is best to preserve all its nutritional and taste qualities cabbage fermented on strictly defined days and in accordance with a certain technology. General rules Pickling and pickling cabbage is not complicated:
- the jar in which the cabbage with brine is placed must be installed in a large container, which will allow the juice released during the fermentation process to drain and accumulate at the bottom of the container;
- optimal for fermentation is temperature regime within 18-25 o C, so the container with the fermented product must be placed in a warm place;
- bubbles that form during natural lactic fermentation must be removed often enough to prevent the cabbage from becoming over-acidified;
- utensils and all equipment used for preparing preparations must be absolutely clean, but it is best to rinse with boiling water before use;
- It is recommended to use glass or enamel containers for fermentation.
It is very important to choose the right cabbage variety. For fermentation and pickling, in addition to the “Slava” variety, well known to vegetable growers and housewives, The following hybrids and varieties are best suited:
- late-ripening hybrid "Atria-F1";
- mid-late variety “Dobrovodskaya”;
- mid-late variety “Gift”;
- mid-late hybrid “Midor-F1”;
- mid-season hybrid "Krautman-F1";
- Dutch high-yielding hybrid "Megaton-F1";
- mid-late variety “Kupchikha”.
Lunar sowing calendar for July 2019: tips and planting rules
When choosing a head of cabbage for pickling and pickling, you must pay attention to its color, as well as its shape and maturity indicators. A head of cabbage suitable for harvesting is medium in size, white or greenish in color, and has a characteristic round shape. The leaves should not be damaged, rotted, torn or bruised. Absent stains and darkening are a guarantee of high quality. Among other things, it is very important that the heads of cabbage prepared for fermentation and pickling are elastic and juicy. It is these indicators that influence taste characteristics And qualitative indicators future workpiece. Heads of cabbage weighing no more than 3-4 kg are considered optimal.
How to make sauerkraut (video)
About the benefits of cabbage preparations
Properly fermented cabbage is not only very tasty, but also incredibly useful product, rich in fiber, phytoncides, enzymes and many vitamins, among which vitamin “C” is of particular importance. In properly fermented cabbage, the average content of this vitamin is 38 mg for every 100 grams. product. This preparation also contains a sufficient amount of:
- choline, which normalizes metabolism;
- selenium, which has a general strengthening and preventive effect;
- methylmethionine, which heals ulcers on the gastric mucosa.
Due to the high content of vitamin C, which has antioxidant effectiveness, it is possible to improve immunity. Also, eating sauerkraut plays an important role in the prevention of:
- formation of kidney stones;
- heart diseases vascular system;
- spasms of the muscular system;
- diseases nervous system;
- increases and decreases in blood pressure.
- bronchial asthma.
When to plant peppers in 2019
The pronounced antihistamine effect is used in the treatment of allergies.
Due to its low calorie content, sauerkraut is a favorite product of most domestic and foreign nutritionists. Acetic and lactic acid included in the composition help cleanse the intestines of slagging, harmful substances, toxins and putrefactive bacterial forms. Another undeniable advantage is regulation acid-base balance, as well as lowering blood sugar levels and reducing cholesterol.
However, the high amount of salt used in preparation suggests that consumption should be limited. It is not recommended to consume more than 100-120 g per day. You will have to refuse or severely limit dishes based on sauerkraut if you have the following diseases:
- increased level of gastric acidity;
- tendency to frequent heartburn;
- increased gas formation in the intestines.
Sauerkraut juice is also very useful. which relieves hangovers, contains a significant amount of vitamins and microelements, which allows it to be used for the following purposes:
- improved appetite;
- prevention and treatment of hemorrhoids;
- prevention of liver diseases;
- getting rid of constipation.
You should not drink cabbage juice during an exacerbation. peptic ulcer and with increased stomach acidity.
Useful properties of sauerkraut (video)
How the moon affects cabbage harvesting
The moon influences not only human well-being and plant growth, but also the procurement of vegetable and fruit products. , approximately on the fifth and sixth lunar day.
It is during this period that all preparations turn out very crispy and juicy. Cabbage fermented after the new moon turns out soft and is used to make cabbage soup, solyanka and as a filling for pies. Pickling cabbage on the waning moon, as well as during the full moon, can cause rapid souring and spoilage of the product.
Important to remember that there are differences in salting and sauerkraut. Despite the significant similarity of these two processes, salting uses more salt than pickling. A significant amount of salt allows you to limit fermentation processes, which is accompanied by a decrease in the volume of lactic acid. That is why salted workpieces are stored longer.
Melon planting dates according to the Lunar calendar in 2019
When is the best time to ferment cabbage according to the lunar calendar in 2018?
In accordance with the recommendations of the lunar calendar, you should not ferment cabbage during the full moon and when the moon is in the zodiac signs Cancer, Pisces or Virgo. Ideal blanks obtained by fermentation on the waxing moon, as well as when the heavenly body is in the signs of Aries, Leo, Taurus, Sagittarius and Capricorn. This cabbage turns out to be very tasty, has a pronounced aroma and remains crisp for a long time.
Almost every Russian person loves sauerkraut. Sauerkraut goes well with meat dishes and potatoes. The benefits of cabbage for the body are also obvious. If someone is not in the know, then together we can fill this gap in knowledge. Additionally, we will discuss the time of year most suitable for pickling this vegetable.
Sauerkraut is a storehouse of vitamin C, which is simply necessary to maintain the health of the body in winter. This vegetable also contains other vitamins that have a strengthening effect on the body. In addition, sauerkraut contains potassium, iron, calcium, etc.
Best month November is considered for cabbage preparations. To be more precise, mid-November. At this time, many farmers finish harvesting and canning vegetables for the winter begins.
If you select mid November for pickling cabbage, it will turn out appetizing, crispy and will be stored for a long time. During storage useful qualities of this vegetable are preserved.
Many housewives believe that you can salt cabbage at any time. But if you pay attention to popular beliefs, it is best to salt cabbage on the ninth day after the first day of sub-zero temperatures. This period most often occurs at the beginning of November.
You need to make sauerkraut any day of the week, except Wednesday and Friday. At the same time, women should not ferment this vegetable on PMS days. It is recommended to additionally pay attention to the lunar calendar when pickling cabbage.
What should be the ingredients and utensils?
We have decided what time to choose for pickling cabbage. Now it is recommended to find out which is better to choose dishes, salt, and the vegetable itself, so that the result is positive.
So, we choose ripe heads of cabbage. It's better to stop your choice on late varieties . Lovers of crispy dishes choose the “Slava” variety. The late fruit differs from all others by its tight head. It's like it's stuffed with something. It is strictly not recommended to buy early heads of cabbage. They usually have a greenish tint and have a loose structure. Fermented dish It doesn't turn out to be a particularly pleasant color.
In what kind of container can you ferment cabbage? The most popular containers are wooden barrels and tubs. It was in wooden utensils that people usually cooked winter dish our ancestors. If you can find such a container made of wood, then half the job is done. If wooden container If it doesn’t turn out, then a jar or enamel pan.
And you can also salt the heads of cabbage V plastic containers . It is strictly not recommended to make pickles in aluminum containers. In such dishes, the winter snack will acquire a grayish color and a metallic taste.
When choosing a seasoning, you should stop your choice on a large table salt . It is most suitable for the fermentation process. If you select iodized salt, then the cabbage will turn out softened. Therefore, it is better not to use iodized salt in this case.
Skeptics may disagree with this statement, but the moon has a relative influence on certain aspects of our lives. Therefore, our great-grandfathers and great-grandmothers always followed the movements of the moon and its influence on everything. With the help of these observations, a special calendar was created. When can you ferment? winter snack, taking into account the phase of the moon? Favorable periods for this considered a new moon, as well as the first week of the waxing moon. Under these conditions, you can get a juicy and crispy snack that can be stored for a long time.
What days are considered unlucky?
It is strictly not recommended to ferment cabbage during the full moon. And it is also better to refuse any canning in initial days moon going down. A winter delicacy during this period may turn out to be too soft and unappetizing.
And there is also a risk of quickly expiring its shelf life. It is better to postpone canning food during the moon period, descending. At this time, there is a high risk that the jars will burst and the product will be tasteless.
Every housewife has her own signature recipes for winter sauerkraut. Each lady usually adds those ingredients that she and her family like. But you can still give a few examples of additives to the snack. To prepare winter delicacy, in addition to cabbage and salt carrots will come in handy. Carrots should be added to taste. Approximate proportions are 400 grams of carrots and 300 grams of salt. These proportions have been tested for a long time by many housewives. Beginner housewives are recommended to take this proportion as a basis.
And also you can add apples. They can be used whole or quartered. Antonovka is best suited. You can get another tasty snack if you add it to cabbage following ingredients:
- plums (they should be quite hard);
- lingonberries;
- Bulgarian pepper;
- celery.
If you want more flavor, you can sprinkle with cumin or parsley.
Cooking method
In order to pamper your family and friends with a delicious snack in winter, you need to prepare it correctly. First, you need to finely chop the cabbage with a knife. A grater may be suitable to speed up the process.
If speed is not particularly important, then with a knife everything will turn out much more aesthetically pleasing. You need to cut the head of cabbage into four parts, after which shred from the center against the leaves. The chopped future snack should be placed in a basin, which is best prepared in advance.
Now you should work on other ingredients: cut apples, herbs, carrots and other products that should be fermented along with cabbage. After everything is cut and prepared, you need to raise the sleeves to elbow level and mash the cabbage well. Now you can place the winter snack under some weighting material and wait until it starts to sour.
Sauerkraut is not only delicious snack, which is nice to eat with potatoes on a winter day, but it is also a kind of medicine for the intestines. It contains milk and acetic acid, which prevents the proliferation of putrefactive bacteria.
Pickled vegetables It is simply necessary to use for those people who suffer from excess weight. In this delicacy contains a lot of fiber, and it also helps to burn fat effectively.
When a person uses this fermented product, him digestion improves, cholesterol and blood sugar are normalized.
To prepare pickled heads of cabbage for the winter entirely, you should first prepare the barrels. They are doused with boiling water to disinfect them. Next, the delicacy is prepared in the following order:
You can use cabbage enjoy in five days, and store using this method for no more than six months. This dish is popular not only in winter in Russia, but also in many other countries.
Didn't get an answer to your question? Suggest a topic to the authors.
Various signs tell us a lot. They tell a person what to do, what to do in a particular case. By following such information, you can easily complete any task, including those related to cooking and making pickles. For example, many people want to know when to salt cabbage according to folk traditions. After all, this will help make the food really tasty, crispy and aromatic. What kind of person doesn’t like cabbage pickled with cumin or apples? This is a universal dish that can be served as a snack and used to prepare sour cabbage soup.
When, according to popular belief, should you ferment cabbage?
According to popular statements, this preparation should be done on full moon days. They can be identified by lunar calendar. It's great if these dates fall on Wednesday, Friday or Saturday. It is believed that if you follow this folk sign, pickling cabbage will be quick and easy, and the dish itself will turn out very crispy. Whether this is actually true is difficult to say. But many people say that this saying really “works” and when they sauerkraut according to this sign, it turns out more juicy and crunchy. Although, there are also those people who argue that, on the contrary, it is impossible to do salting during the full moon. This supposedly means ruining the dish. Which one to believe is unknown. There are fans of one approach and another.
If you decide to trust that cabbage should be salted during the full moon, but it is not close, and you need to prepare now, don’t be upset. There are others better days for pickling cabbage according to the instructions. These dates include the so-called “ men's days weeks." This is Monday, Tuesday and Thursday. By the way, according to folk superstitions, it is considered ideal if they fall on a new moon.
On the mentioned days, you can safely practice sauerkraut. It will turn out no worse than the one that will be prepared on the full moon. Many people, by the way, prefer to wait until it falls on “men’s day” and start making preparations on that date. According to them, cabbage turns out even better than on a full moon.
Which of folk signs believe, each person must decide for himself. However, many families have their own traditions, including those related to pickling cabbage. Whether to use these “tips” or not is up to you to choose.
Fermentation white cabbage for the winter - this is one of the most popular and popular ways of preparing vitamin garden products for future use. If we make sauerkraut in 2017 according to the lunar calendar, we are guaranteed to get not only extremely tasty and very healthy, but also long-storable vitamin product.
Domestic gardeners and housewives have long noticed that the best way beneficial and taste qualities are preserved in cabbage that is fermented at certain times lunar days, in compliance with technology and making the right choice varieties. Best used for long-term fermentation winter storage:
- "Belorusskaya-455";
- "Slava-231";
- "Slava-1305";
- "Midor";
- "Turkiz";
- "Geneva";
- "Moscow late";
- "Kharkov Winter";
- "Dobravodskaya";
- "Sugarloaf";
- "Gift";
- "Grant";
- "Krautman";
- "Flagship";
- "Megaton";
- "Countess".
The head of cabbage for fermentation should be medium in size, white or slightly greenish in color, with a round shape characteristic of the variety. The outer leaves should not be damaged, rotted, torn, cracked or bruised. Get good and delicious product only possible when using high-quality raw materials. Also, the head of cabbage should be elastic and quite juicy. The average size heads of cabbage should vary between 3.0-4.0 kg.
When is the best time to make preparations (video)
About the benefits and harms of sauerkraut
When properly fermented, cabbage can bring many benefits to the human body. Delicious fermented products are rich in fiber content and also have an increased amount of phytoncides, enzymes and vitamins. This product contains especially a lot of vitamin C or ascorbic acid. Average amount per 100 g. – 38.0 mg. Also, the composition of sauerkraut includes the following components:
- choline, which normalizes metabolic processes in the body;
- selenium, which has a general strengthening effect, which allows the product to be used in the prevention of many diseases;
- methylmethionine, which heals ulcerative changes in the gastric mucosa.
Very high content Vitamin “C” allows you to quickly and effectively increase human immunity and perform prevention:
- the appearance of kidney stones;
- diseases of the heart and vascular system;
- spastic conditions of muscle tissue;
- damage to the nervous system;
- arterial hyper- and hypotension;
- asthmatic complications.
Sauerkraut can cause certain harm if you have health problems such as:
- increased level of gastric acidity;
- tendency to flatulence and heartburn.
However, in limited quantities, fermented cabbage, even in the presence of simple pathologies, can be prescribed if necessary to improve appetite and get rid of constipation, as well as as a preventive measure for liver pathologies. It is strictly not recommended to use this product in the acute phase of a peptic ulcer or increased acidity of gastric juice.
Salting cabbage for the winter according to the best recipes
It is very important to note that you can get high-quality and long-storable cabbage only with strict adherence to sanitary standards and cooking technologies. Cabbage should be fermented at a temperature of 18-25 o C, but you need to make sure that the product is not peroxide. All utensils and equipment used in cooking must be completely clean.
Fermentation recipes:
- recipe with apples: for 5 kg of cabbage – 150 g coarsely grated carrots, 250 g coarsely grated or chopped apples and 125 g coarse salt;
- recipe with lingonberries or cranberries: for 5 kg of shredded cabbage - 150 g of grated carrots, 100 g of lingonberries or cranberries and 125 g of coarse salt;
- recipe with caraway seeds: for 5 kg of shredded cabbage – 250 g. coarsely grated carrots, a teaspoon of cumin seeds and 125 g of coarse salt;
- recipe with bay leaf: for 5 kg of shredded cabbage - 250 g of coarsely grated carrots, a teaspoon of cumin, a pinch of coriander seeds, five peas of allspice, 400 g of coarsely grated or chopped apples and 50 g of coarse salt.
In any case, you need to remember that for every kilogram of shredded cabbage, add approximately 30-50 g of coarsely grated carrots and about 20 g of coarse salt.
When to ferment cabbage in 2018 according to the lunar calendar: choosing favorable days
The best time is the period of the waxing moon. Such cycles, occurring immediately after the new moon, have a positive effect on fermentation processes.| In September | In October | December |
||
| The most suitable days for fermentation for winter storage | 10 |
Loading...