Sauerkraut is one of the most useful traditional dishes of Russian cuisine. It is often confused with pickled cabbage. However, there is one important difference between these two recipes.
Sauerkraut is prepared without adding vinegar
.
The fermentation process occurs through natural fermentation caused by lactic acid bacteria. This makes cabbage very useful for the body.
It is recommended to eat sauerkraut every day. It copes well with edema, normalizes the work of the intestines.
The fact is that sauerkraut is a rich source of probiotics. This product will be much more effective than kefir or yogurt. Especially relevant such cabbage for people taking antibiotics. Cabbage quickly restores the microflora of the intestine and stomach.
In addition, sauerkraut has a lot of vitamins and minerals.
Let’s tell you how to prepare sauerkraut
Ingredients for a jar of 1.5 liters:
- white cabbage – 2 kg;
- carrots – 1 pc;
- salt – 1 tbsp;
- sugar – 1 tbsp;
- water – 500 ml;
- black pepper peas – 5 pcs.
Preparation of sauerkraut:
Shinkuem finely cabbage, grate carrots on a coarse grater. Mix cabbage and carrots, put tightly into jars. Put
the jars in a small dish with sides. Sprinkle the top of the cabbage with salt and sugar, pour water into the jar.
Cover the jars with lids and leave the cabbage for 3 days. Every day pierce the cabbage with a wooden skewer to release carbon dioxide.
Then close the jars with lids and put the cabbage in the refrigerator
.
You get a flavorful crispy sauerkraut.
