Just how beneficial for our body sauerkraut, we can talk for a long time.After all, it has more vitamin C than citrus fruit, it is rich in fiber and low-calorie.In the cold season sauerkraut will help prevent colds and flu because of all the same vitamin C.
talk about how to ferment the cabbage so she turned tasty and useful as possible.Choose
later cabbage varieties, because it is denser and ferment to become crispy.It turns out that the most favorable time for fermentation - the middle of autumn.If you choose a large rock, you will be able to save - get less waste.Pay attention to whether there is a green cabbage leaves on top.For fermentation they are not used, but their presence guarantees the quality of the vegetable.If the cabbage was podmorozhena, dealer cuts green leaves, lost their marketability.Because of head, which has been frozen, good sauerkraut fail.They taste best be cabbage, sweetish taste, with a white heart.
Pickling is carried out in several ways.Dry Ambassador - just to pickle cabbage, its frayed with salt, wet ambassador - in this case, it is filled with brine and boiled the way - if the brine, which is filled with cabbage, hot.Cut it can also be different.Traditionally - that's stripes, which quickly obtained at a special vegetable slicers.You can cut the leaves of small squares and some kvass head out entirely - that then leaves can be used for cooking cabbage.
How ferment cabbage with carrot - choose according to aesthetic preferences: If carrots grate, the color of sauerkraut is pink, and if cut with a knife on a mug - the color of the final product will not change.In addition to the traditional carrot cabbage add cranberries or cranberries, apples or plums, mushrooms, celery, peppers.You can add and spices - cloves, cumin, dill.Value product and additional salt is approximately one to one.Salt - all very important ingredient of sauerkraut.If you take it is not enough, the final product will turn loose and soft, and if you overdo it - too salty cabbage hardly anyone will like.Better to take about two hundred grams of salt per ten kilograms of cabbage, it is - the optimal ratio.Adding sugar will make the taste softer and accelerate the pickling, but too much sugar will soften the cabbage too.
in a city apartment with a large barrel of sauerkraut will have nowhere to put, so podyschu another way to ferment cabbage in a small room.Choose a glass, earthenware or enameled ware.Remember that to make sour cabbage in galvanized, aluminum containers or in a tin pot is impossible, because, firstly, spoil the taste, and secondly, you will inflict injury.Some housewives for taste and protect against bacteria and lubricate the bottom wall of the container with honey, alcohol, vegetable oil or vinegar, however, is not necessary.
And now - a simple recipe for sauerkraut.Often we have to cook it a relatively small number of so-to-date way to - how to ferment the cabbage in the pot - always handy.Take the 2.5 kg of cabbage, chop.Rub a small carrot and mix with cabbage.If you have fennel seeds - and add them suitable Dried chopped dill.Place the cabbage in a three-liter jar.Strongly do not need to stamp.Fill almost to the top of the dishes.Pour 2 tablespoons of salt and cover with cold water.Leave the jar at room temperature for 2.5-3 days.On the second day, place the jar of cabbage into a wide bowl.It is necessary to collect the brine pouring out.After this time, pour the brine into the pan, sprinkle in to half a cup of sugar.Bring to a boil the brine with sugar, but do not boil.His need to constantly stir and skim.Pour brine cabbage in the pot and leave it again at room temperature.A day later - two, when the taste of it will become more acidic, it is ready for use.
