In early spring, the nutritiologist actively sauerkraut, a valuable product that will bring back to life even the most frail citizens.

The beginning of spring gives us not only hope for heat, which will come very soon, but also not too pleasant vitamin deficiency. In the markets, you can still find some fruits, but they do not have too many nutrients.We need to look for a more vitamin-rich alternative. Now is the time when sauerkraut at home saves our bodies weakened by winter and nerves.

Sauerkraut at home People are divided into two types: those who love sauerkraut, and those who simply cannot tolerate it. Second, I would advise you to reconsider your conservative views and find more suitable combinations. Maybe you don't like that kind of cabbage on its own, but with baked potatoes, it's gonna go hurrah?



Sauerkraut has a lot of vitamin C. What else do you need in this turbulent time of winter to spring? Vitamin C perfectly protects against colds. In addition to this vitamin, cabbage also contains calcium, magnesium and organic acids. Nutritionists recommend this product to anyone who is trying to maintain a stable sugar level.



Why do we need this stable level? First, it's incredibly important for diabetics, and second, It is the spikes in sugar that provoke appetite when there is no hunger.. We all know that, succumbing to appetite at full saturation, we get fat and gain fat deposits.



How sauerkraut is prepared at home Before you engage in sourdough, several important points should be considered. In order for the cabbage to come out juicy and crispy, It is necessary to choose dense shafts in which the leaf is thin, and the cap is small.. The best varieties for sourdough: “Triumph”, “Garant”, and “Countess”.

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Depending on your taste preferences, you can add different ingredients to cabbage. For example, for sweetness add grapes, pumpkin and a little beet. But fans are sharper to sauerkraut can throw turnips, ginger and a little garlic.

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The tradition of harvesting sauerkraut in barrels is long gone. However, now there is a good alternative - large banks with a wide neck. It must be at least 12 cm. Perfectly suited jars, which have a folding lid on a silicone pad. Do not forget that it is not worth storing cabbage at plus temperature. In this case, no crunch will remain.

The classic sauerkraut recipe

The ingredients

• 1 large cabbage head
• 3 tbsp rye flour
• 4 carrots
• salt
• sugar

Preparation

1. Sweat the cabbage and pour it into a large bowl. It is advisable not to use enameled dishes. Sprinkle the cabbage with salt and sugar. Remember with your hands to let her juice and mix well.
2. Now rub the carrots on a large grater and mix them with cabbage. You don't have to be zealous this time.
3. Put some flour on the bottom of a clean sterilized jar and tamp the cabbage. Put jars of rammed cabbage in the basin. Cabbage will ferment and let out the juice that will drain. The juice will then need to be poured back into the jars. Otherwise, the product will be dry.
4. Cabbage wanders for about three days. On the first and second days, foam may appear, which should be removed. You will also need to pierce the cabbage a couple of times with a wooden sword. On the third day, the brine will become transparent. This means that the fermentation has come to an end.
5. Now the juice can be poured back into the jars. Cover them and put them in the fridge for another two days. After this period, you can safely try cabbage. Bon appetit!

The life wisdom and advice of the editorial board Sauerkraut is an excellent preparation for what. Now it is desirable to make more of these, We don’t know what awaits us all in the near future.. Perhaps very soon the shelves will be empty, but we will still need to supply ourselves with vitamins and nutrients.