In winter, when the product is not enough vitamins, has long been a staple food sauerkraut.This is one of the main dishes in many nations of Europe and Asia.Despite the fact that it's simple food, eating sauerkraut is not only the poor but also the rich.After all, in addition to a large number of vitamins, it contains a lot of fiber, organic acids and trace elements.Therefore, every woman should know how to make sour cabbage at home.
This unique vegetable - one of the oldest on earth.Now there are hundreds of varieties of cabbage, common around the world.It is useful in fresh form, and its juice is often used to treat certain diseases.But one of the most healthy dishes - sauerkraut is because when fermented it increases the vitamin C content of mineral and organic acids.Fiber goes into more digestible form, and brine improves digestion.But to ensure that all the beneficial properties are preserved for a long time, you need to know how to make sour cabbage at home, so she was not soured crispy.
You need to choose the right cooking time and vegetable itself.When it is possible to make sour cabbage?This is best done on the growing moon, on Monday or Tuesday.The most common pickling produce in late autumn, after harvesting early varieties to unsuitable - they are loose and do not contain much sugar.You must select a head of thick, clean on the cut.Remove all the upper leaves, cobs and darkened places.Try cabbage taste - if it is juicy and delicious, do not hesitate to start salting.
How to make sour cabbage at home, so she was kept for a long time and it was delicious?Different recipes salting his mistresses.You can cook finely chopped or shredded cabbage, but it can even pickle whole heads of cabbage.As additives often take a carrot, it gives the dish a nice color and sweetness.But you can make sour cabbage and without it, as well as cranberry, apple horseradish, cranberries and beets.Sometimes even make it without salt, but this dish is not stored for a long time.
fermented cabbage at home is very simple.At 5 kilograms take 4 medium carrots, 3 tablespoons fine salt.Do not use iodized salt, it will decrease the quality of the cabbage.You'll also need an enamel pan, better if the enamel is not damaged.Cabbage shred small or large as you like, carrots rubbed on a coarse grater.Before laying the container they should mix well with salt, a little crush hands and appeared to juice.Strongly knead the cabbage is not recommended, because it will turn soft.
Stack layers of cabbage need, sprinkling of grated carrots and well
tamping.Top with fresh leaves and put the yoke.It is important that all of the cabbage was covered with juice.Usually fermentation process lasts at room temperature for 3 days.Ready meals is determined by the color of brine - it should be transparent.Be sure to pierce the cabbage every day to the bottom of the knife to the gases.
Many housewives are interested in how to make sour cabbage quickly?There is a recipe in which the dish is ready in a few hours.For this to mix chopped cabbage and carrots, not only, but also with garlic.After placing it in a jar pour hot brine.For its preparation must take addition salts sugar devyatiprotsentny vinegar, as well as any vegetable oil.Sometimes also added hot pepper or allspice and other spices to taste.
Sauerkraut - a perfect dish for the winter.It improves digestion, helps to lose weight, improves the immune system and stops the growth of cancer cells.It relieves liver and stomach, and improves skin condition and treats burns.Therefore, every woman should know how to make sour cabbage at home, and to please their loved ones healthy and tasty dish.
