People love tasty and savory sauerkraut, but the high salt content is not suitable for the category of patients suffering from certain diseases, such as hypertension or gout. Such people are offered a recipe for sauerkraut, which is completely free of salt.
Brine preparation
Since the fermentation of cabbage usually occurs at the expense of salt, in the absence of it, you must first make a brine, for which you need 1 cabbage head, 3-5 cloves of garlic, a little caraway seeds and red pepper on the tip of a teaspoon. Chop the cabbage into thin strips, mix it with caraway seeds, pepper and chopped garlic, then put in a fermenting container and lightly press down. After that, the cabbage is poured with boiled water at room temperature, covered with oppression and placed in a warm, dark place, where it is infused for 3-4 days.
When pouring cabbage, you need to make sure that its surface is completely hidden under water.
After the expiration of the term, the cabbage is taken out, the brine is drained and filtered, and the cabbage is squeezed out and discarded. The new head of cabbage is chopped again and mixed with coarse grated carrots in a ceramic or wooden container of more than 5 liters. Vegetables need to be tamped tightly into a container, pour cabbage brine, put oppression on top and press it down with a load. Now the cabbage needs to be left to ferment for two days in a room with a room temperature, which should be at least 22 degrees Celsius.
Sauerkraut
After two days, the load is removed from the cabbage, and the cabbage itself is pierced with a wooden stick in several places - this is necessary so that fermentation gases come out of it. After that, the container is closed again and placed for fermentation in a cooler place - in the cellar or in the refrigerator, where the cabbage will acquire its famous crunchiness. There it will ferment for several more days, after which it can be taken out and served on the table, without fear of oversaturation of the body with salt, which is completely absent in this dish.
When storing sauerkraut, you need to make sure that it is always covered with brine, otherwise it will lose most of its vitamins.
After eating home-fermented cabbage, a large amount of brine will remain. It does not need to be poured out, as the ready-made cabbage brine can be used to prepare a new portion of sauerkraut without salt - and re-fermentation with it will occur much faster. In addition, the brine already used for fermentation retains a high concentration of vitamins and nutrients.
