Sauerkraut is not only a traditional Russian dish, but also a product with deep roots that is widespread in various cultures. This method of preserving fresh vegetables has been known since ancient times and is popular due to its healthy properties, taste and ease of preparation. Sauerkraut
is also popular due to its nutritional properties
.
It is a good source of vitamins, especially vitamin C, as well as useful probiotics that help normalize the intestinal tract.
Let’s tell you how to prepare sauerkraut
.
Ingredients:
- cabbage – 1 kg of cabbage;
- salt – 20 g;
- carrots – 30 g;
- black pepper
- allspice;
- bay leaf.
Preparation of sauerkraut:
Clean the cabbage in advance from the upper leaves and remove the pith. Grate carrots on a coarse grater, chop cabbage quite finely. Straw should be no more than 5 mm thick.
Mix cabbage with carrots, add salt and continue to stir. Lightly knead the cabbage so that it starts to juice faster.
Place the cabbage in a deep container, such as a glass jar or a food-grade plastic barrel. Press the cabbage down and put it in layers in the container.
Compact the cabbage well so that there is no dry shredding on the top. Laying out the layers, we also add oregano and black pepper, bay leaves.
We put a plate with a weight on top, leave the cabbage at room temperature 18-20 degrees for 6-7 days.
It is important that in this case the cabbage drowned in juice. If there is little juice, it is worth taking a heavier weight.
During 7 days, poke the cabbage in several places with a stick to release carbon dioxide.
Serve the cabbage with onions and vegetable oil.
