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Russian classics: salt-free sauerkraut
Here is the recipe for sauerkraut. The fermentation process retains the bactericidal properties of the cabbage and the contained vitamins. Usually use white cabbage late varieties. Preferably, the cabbage was sweet, not bitter – it will help the fermentation process.
Linkouts cleaned cabbage into strips with a width of 3-5 mm, then sprinkle with salt (half a Cup in a bucket) and slightly mauled hand, the salt was dissolved in the cabbage juice. To accelerate the fermentation process you can add sugar also half a Cup per bucket.
The thus prepared cabbage is placed in a vessel for fermentation (tub or bucket), tamped. Top close sliced cabbage whole cabbage leaves, then gauze, and placed on top of a suitable size dish. She put a heavy yoke from which the cabbage is deposited and covered with brine.
A brine is an important point. Without it, pickling is going wrong, cabbage is dry, flaccid. It is important that the cabbage did not pokazyvalas from the brine, otherwise it quickly starts mold.
The best temperature for fermentation of cabbage – 18-20 degrees Celsius. Cabbage is ready when it stops foaming and becomes white or slightly cream color and becomes crispy. The turbidity of the brine disappears, and it becomes transparent. Usually it takes 10-12 days.
For adding an original flavor to the cabbage during its preparation for pickling, you can add grated on a coarse grater carrots or beets. You can also use apples (whole or cut in half), the best varieties Antonovka. You can add sour berries – cranberries, lingonberries. Well add spices – for example, Bay leaf, cumin.
We emphasize that for cabbage fermentation the yeast is not normally used, so it is important to maintain the correct temperature. Best pickling fails in rural areas, where, as a rule, near is the fermentation of milk and bacteria are in the air. In urban environments and where the environment is unfavourable, it is possible to insure and to run the fermentation process of pharmacy lactobacilli. The resulting taste of cabbage will depend on the used strain of yeast.
To store sauerkraut at a temperature from 0 to +2 degrees Celsius. Winter is the temperature of the cellar or refrigerator. The appearance of mold on the surface of cabbage damaged layer should be removed, preventing the brine on the surface disappeared.
Now about the specific recipe. For 10 pounds of cabbage, you can take a pound of carrots, a kilo of apples, 200 grams of cranberries, 200 g of salt, 1 teaspoon of cumin.
This and other similar recipes pickling was created in the middle zone of Russia and is traditionally applied in the autumn, when the temperature regime was optimum for lactic fermentation.
Salt-free pickled cabbage
This kind of cabbage is prepared without salt, of course. The best temperature for this process is 20-25 degrees Celsius. In shredded cabbage added herbs – dill, celery and fennel seeds, cumin, cloves Shuttle. These additives stabilize the bacterial composition and inhibit pathogenic microorganisms. Since salt is not used just cabbage juice will not give, and without it the process of fermentation will not start. Therefore, in order to cabbage were in the fermenting liquid, from the very beginning, fill in with cold water. Everything else is as for a normal pickling. Since the temperature is slightly higher and there was no salt, the process goes more rapidly and is completed within a week.
What else can be fermented
Booze can be all – carrots, beets, celery, onions and garlic. Can be fermented wild plants collected in a period of growth while they are still tender. For example, a well-ferment the stems of goutweed or sheet of a dandelion. Having received the first experience of fermentation, then you will inevitably expand the field of their experiments. However, be careful, and if something goes wrong, do not hesitate to discard the product of a failed fermentation – all health is more expensive! If it tastes bad, it means that the pickling failed.
The easiest way to cleanse the body: drink this drink every morning!
Include this product in your diet and you will slow down the aging process!
I have in the fridge in a plastic container with a glass cover (Taper Ware) for six months worth of sour chickpeas. I slowly eat it and wait, and when it finally spoiled. But he never spoils!
So if you are using the right technology and the right products pickling helps to extend the shelf life of products, preserving all the nutrients and converting them into more easily digestible form.published
Cook with love!
Source: www.ayur.ru/russkaya-ayurveda.html
Linkouts cleaned cabbage into strips with a width of 3-5 mm, then sprinkle with salt (half a Cup in a bucket) and slightly mauled hand, the salt was dissolved in the cabbage juice. To accelerate the fermentation process you can add sugar also half a Cup per bucket.
The thus prepared cabbage is placed in a vessel for fermentation (tub or bucket), tamped. Top close sliced cabbage whole cabbage leaves, then gauze, and placed on top of a suitable size dish. She put a heavy yoke from which the cabbage is deposited and covered with brine.
A brine is an important point. Without it, pickling is going wrong, cabbage is dry, flaccid. It is important that the cabbage did not pokazyvalas from the brine, otherwise it quickly starts mold.
The best temperature for fermentation of cabbage – 18-20 degrees Celsius. Cabbage is ready when it stops foaming and becomes white or slightly cream color and becomes crispy. The turbidity of the brine disappears, and it becomes transparent. Usually it takes 10-12 days.
For adding an original flavor to the cabbage during its preparation for pickling, you can add grated on a coarse grater carrots or beets. You can also use apples (whole or cut in half), the best varieties Antonovka. You can add sour berries – cranberries, lingonberries. Well add spices – for example, Bay leaf, cumin.
We emphasize that for cabbage fermentation the yeast is not normally used, so it is important to maintain the correct temperature. Best pickling fails in rural areas, where, as a rule, near is the fermentation of milk and bacteria are in the air. In urban environments and where the environment is unfavourable, it is possible to insure and to run the fermentation process of pharmacy lactobacilli. The resulting taste of cabbage will depend on the used strain of yeast.
To store sauerkraut at a temperature from 0 to +2 degrees Celsius. Winter is the temperature of the cellar or refrigerator. The appearance of mold on the surface of cabbage damaged layer should be removed, preventing the brine on the surface disappeared.
Now about the specific recipe. For 10 pounds of cabbage, you can take a pound of carrots, a kilo of apples, 200 grams of cranberries, 200 g of salt, 1 teaspoon of cumin.
This and other similar recipes pickling was created in the middle zone of Russia and is traditionally applied in the autumn, when the temperature regime was optimum for lactic fermentation.
Salt-free pickled cabbage
This kind of cabbage is prepared without salt, of course. The best temperature for this process is 20-25 degrees Celsius. In shredded cabbage added herbs – dill, celery and fennel seeds, cumin, cloves Shuttle. These additives stabilize the bacterial composition and inhibit pathogenic microorganisms. Since salt is not used just cabbage juice will not give, and without it the process of fermentation will not start. Therefore, in order to cabbage were in the fermenting liquid, from the very beginning, fill in with cold water. Everything else is as for a normal pickling. Since the temperature is slightly higher and there was no salt, the process goes more rapidly and is completed within a week.
What else can be fermented
Booze can be all – carrots, beets, celery, onions and garlic. Can be fermented wild plants collected in a period of growth while they are still tender. For example, a well-ferment the stems of goutweed or sheet of a dandelion. Having received the first experience of fermentation, then you will inevitably expand the field of their experiments. However, be careful, and if something goes wrong, do not hesitate to discard the product of a failed fermentation – all health is more expensive! If it tastes bad, it means that the pickling failed.
The easiest way to cleanse the body: drink this drink every morning!
Include this product in your diet and you will slow down the aging process!
I have in the fridge in a plastic container with a glass cover (Taper Ware) for six months worth of sour chickpeas. I slowly eat it and wait, and when it finally spoiled. But he never spoils!
So if you are using the right technology and the right products pickling helps to extend the shelf life of products, preserving all the nutrients and converting them into more easily digestible form.published
Cook with love!
Source: www.ayur.ru/russkaya-ayurveda.html
