Sauerkraut is a product derived from the lactic acid fermentation of sliced cabbage. It is one of the most popular and affordable fermented foods and has a long history and many health benefits. Sauerkraut
is a source of vitamins C, K, B vitamins, and minerals such as iron, potassium, magnesium, and zinc. It also contains probiotics, which promote gut health and strengthen the immune system.
Sauerkraut can be used as a stand-alone dish or as an ingredient for other dishes such as shchi, vinaigrette or pies.
Ingredients:
- white cabbage – 3 kg;
- tomatoes – 1.5 kg;
- sweet pepper – 1 kg ;
- carrots – 1 kg;
- onions – ½ kg;
- sugar – 6 tbsp;
- salt – 6 tsp;
- sunflower oil – 100 ml;
- 70% vinegar essence – ½ tsp.
Preparation of sauerkraut:
Cut tomatoes into small slices, lay them out in a basin with a volume of 8 liters. Pour sugar and salt to the tomatoes, leave until the juice appears.
Grate carrots on a coarse grater, cut onions in half rings, and peppers with a straw. Put carrots, onions and peppers in a bowl with tomatoes, mix until the juice forms.
Shinkuem cabbage with a small straw, add to the bowl with the rest of the vegetables. Pour vegetable oil and vinegar into the mixture, stir and leave for 3 hours in the heat. Stir
the salad again, transfer it to jars and twist
.
Put the jars in a large pot, put a towel on the bottom in advance.
Fill the pot with water “to the shoulders” of the jars and cook for half an hour. Then leave the cabbage to cool in the jars, turn them upside down.
You can store such coleslaw in the refrigerator or in the cellar. An excellent variant of pickles for holidays in winter.
