Sauerkraut is a useful dish that many people neglect. There is a myth that all vitamins and minerals leave such cabbage, which makes the vegetable snack useless.
However, real sauerkraut retains vitamin A in it. This vitamin is obtained by eating sauerkraut in winter. Then many diseases, including avitaminosis, become no country.
It is only important to learn how to properly prepare sauerkraut. It is not difficult, the main thing is to know the recipe.
Ingredients for sauerkraut:
- Cabbage – 1 kg;
- Coarse salt not iodized – 25 g;
- Carrots – 50 g.
Preparation of sauerkraut:
From the cabbage remove the pokers and cut into large pieces. The pieces are weighed to further correctly calculate the addition of salt.
Shinkuem cabbage pieces, put in a bowl. Grate peeled carrots on a coarse grater. Weigh the salt in proportions equal to the mass of cabbage.
For 1 kg of cabbage put 25 grams of salt.
Pour the salt into the cabbage, mix and slightly squeeze the cabbage mass.
Put to the cabbage
mass of
carrots
.
For 1 kg of cabbage you will need 10 grams of carrots.
We leave the mixture for 30-40 minutes, and then put it in jars. Thoroughly tamp the cabbage mass into the jars.
Cover the jars with cabbage with lids and leave for 12 hours.
In the morning, poke the cabbage mass with a skewer to get out the gas from the bottom. The
same procedure is repeated every 12 hours for 3 days.
After the specified time knead the cabbage inside the jar with lids, leaving the juice on the surface.
Thanks to this action, the cabbage will always be in the brine. Otherwise, it can become soft and unpalatable. This secret was told to me by my mother.
It remains to cover the jars with lids and take them to a cold place.
This cabbage turns out really useful and delicious. The recipe is quite fast, the cabbage sours for only 3 days.
