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How to make sauerkraut with pumpkin
My family loves various salinities and twists. At the beginning of the harvest season, the whole family kale And we pickle fresh vegetables for the winter.
Sauerkraut is one of my greatest weaknesses, I can no longer imagine my menu without this product. I constantly prepare various snacks from cabbage, as well as main dishes.
I am glad that getting involved in fermented foods is also useful. After all, with fermentation, products become more accessible to the body, thanks to the use of such food, you can significantly improve your digestion.
Editorial "Site" I have prepared for you an unusual and very quick recipe for sauerkraut. Today we will tell you how to leavened cabbage with the addition of fresh pumpkin.
How to Sauerkraut Ingredients
- 250g cabbage
- 1 tsp salt
- 1 tsp sugar
- 3 cloves of garlic
- 50g pumpkin
- 100g Bulgarian pepper
- pepper-pea
- 2 bay leaves
Preparation
- Stick the cabbage first and place it in a deep bowl.
- Add sugar, salt to the bowl and well break the cabbage with your hands so that it lets juice.
- Then pass the garlic through the press and also add to the cabbage along with the pepper peas and bay leaf.
- Wash and cut straw Bulgarian pepper, then add it to a bowl of cabbage.
- Rub the pumpkin with a large straw and send it to the other ingredients.
- Stir the contents of the bowl well and put it in a jar.
- The bank should cover with gauze and leave to stand for 3 days at room temperature. Once a day, pierce the cabbage in several places to get the gas out.
Pumpkin gives cabbage an original sweetish taste, removing excessive bitterness and acid. Trying to cook sauerkraut in this way, you will surely fall in love with this recipe.
Sauerkraut in a jar It is perfectly stored both in the refrigerator and in the storage room at low temperature. Do not be lazy at the height of the season to stock up on such a cabbage so that there is always a delicious crispy snack at hand.