Why lovers of sauerkraut do not know what old age is

I love sauerkraut. This snack I eat with porridge, potatoes, pasta and just a fork all year round. I once learned that the foods we crave for a certain period of time are rich in vitamins and substances our bodies lack. And indeed, sauerkraut irresistibly pulls in the cold season, when vitamin C is especially important for immunity. This is one reason to stock up on a bucket of homemade sauerkraut for the winter. Today I will tell you how to leave cabbage at home, and, of course, I will not forget to mention the valuable properties of this product.



How to stew cabbage at home Oh, as it is only not stewed. The easiest way is to grind 5 kg of cabbage, rub it with 50 g of salt and pour 100 ml of water. Next, cover the bucket with a lid, put the load and leave the cabbage sour for 3 days at room temperature. Then the workpiece must be transferred to a cool place.

To give cabbage an unforgettable taste, housewives add cranberries, apples, cumin, sour cucumbers to the workpiece. But most often just added rubbed carrots. I will tell you about a win-win recipe for crunchy cabbage for the winter at the end of the article. And now let's talk about what sauerkraut is useful and to whom it is contraindicated.



The properties of sauerkraut Sauerkraut are much more useful than fresh. When fermentation occurs, cabbage secretes lactic acid. This substance “preserves” vitamins and trace elements in cabbage. In 1 tbsp. l sauerkraut contains vitamin C - armor for immunity, the daily norm of vitamin K and B vitamins, which have a beneficial effect on the human nervous system.



Good news for everyone who cares about the figure - sauerkraut nutritionists recommend eating when losing weight. At the same time, you do not need to limit your usual diet in any case. 100 g of sauerkraut contains 20 kilocalories, which means that the product has a negative calorie content. That is, the body spends more energy digesting cabbage than it receives. So in order to lose a couple of extra pounds, you just need to eat 50 grams of sauerkraut before each meal. The result will not be long in coming.



Lactic acid also helps prevent the aging process, stimulates metabolism. From this, the skin becomes more elastic and fresh. In addition, sauerkraut contains magnesium, potassium, iron and zinc. Sour cabbage has probiotics, which means that it improves the work of the gastrointestinal tract.

How to prepare crispy sauerkraut

The ingredients

• 10kg cabbage
• 1kg carrots
• 200g salt

Preparation

1. Peel and rub the carrots on a large grater.
2. Thin the cabbage, weigh 200g of salt.
   
   
   
   
3. Partly mix cabbage with carrots and salt. Do not rub the vegetables with your hands, stir everything carefully, otherwise the cabbage will not crunch.
4. Cover the bottom of the bucket with cabbage leaves and hammer the cabbage with carrots into a container. You can add a few peas of black pepper and two bay leaves. It is recommended to use enameled dishes for fermentation.
   
   
   
   
5. Cover the bucket with a lid or plate, set the load on top. It could be a big bottle of water.
6. Leave the cabbage to leave at room temperature for 3 days. Every day you need to pierce cabbage in several places with a wooden stick so that the cabbage does not get bitter.
7. After 3 days, you can transfer cabbage to three-liter cans and store them in a cool place.
   
   
   
   

Despite the above beneficial properties of a snack, sour cabbage is not recommended to eat if there are stomach problems. It is better to abandon sour cabbage hypertensive people, people with kidney failure, pregnant women and young children. If there are no contraindications, do not deny yourself anything. Do you like sauerkraut?