Sauerkraut is an excellent source of vitamin C and many minerals, which is especially important in winter. If stored properly, this delicious dish will saturate your body with nutrients for a long time.
It is necessary
- - sauerkraut;
- - wooden or glassware.
Instructions
Step 1
First, thoroughly wash the tub in which you are going to ferment the cabbage.
Step 2
Make sure that the fermentation of cabbage proceeds at a temperature of 18-20 degrees. Otherwise, then it will deteriorate quickly enough.
Step 3
Store ready-made sauerkraut in a cold, dark room at a temperature of about zero degrees (you can use the cellar). Make sure that it is completely covered with brine, because in cabbage without brine, vitamin C is destroyed very quickly.
Step 4
Do not rinse cabbage before eating, otherwise it will lose valuable minerals and vitamins and, therefore, will be of less benefit to the body.
Step 5
If the cabbage is fermented in glass jars, seal the lids and store in a cool place as well.
Step 6
Do not store sauerkraut in aluminum containers, as lactic acid corrodes aluminum and its harmful compounds can enter the body.
Step 7
Observe all storage conditions and sauerkraut will remain edible for eight months.
