Sauerkraut is popular among fans of traditional Russian cuisine. Sauerkraut is especially good in combination with boiled potatoes and herring. Consuming this product will benefit a vitamin-hungry body.
Benefits and contraindications
One of the main advantages of sauerkraut will delight those who carefully monitor their figure. 100 g of the product contains only 20 kcal. In addition, sauerkraut is able to normalize the work of the gastrointestinal tract, so this dish is often included in the menu of many diets.
Sauerkraut is famous for the amount of vitamin C it contains. 100 g contains up to 20 mg of this element, thanks to which the immune system is stimulated and the aging process of cells and tissues slows down. In addition, sauerkraut contains vitamin A, vitamin K, vitamin U and B vitamins. The presence of these substances allows, when consumed, to prevent diseases of the gastrointestinal tract, such as duodenal ulcers or stomach ulcers. Also, sauerkraut should be consumed by those who have a deficiency of iodine.
The normalization of the intestinal microflora is facilitated by lactic acid bacteria, which, in fact, ferment cabbage. This helps the body prevent the onset of dysbiosis. Often, sauerkraut is recommended for pregnant women to relieve toxicosis, and for men - to normalize sexual function.
However, when using this product, it should be borne in mind that sauerkraut should not be eaten with increased acidity of the stomach, so as not to aggravate the situation. You should also exclude this product from the diet for those who suffer from hypertension.
Sauerkraut: how to cook it right
One of the most popular sauerkraut recipes involves the following ingredients:
- cabbage - 3 kg;
- carrots - 300 g;
- salt - 30 g;
- currant leaves - to taste;
- dill branches (with seeds) - to taste.
First, you need to thoroughly rinse the cabbage, remove the top leaves and stump. Carrots should also be rinsed and peeled. Chop cabbage into small strips, carrots - in the form of thin noodles or circles (to taste). At the bottom of the dish you need to lay a couple of whole cabbage leaves, on top - currant leaves and dill branches.
Grind cabbage and carrots in a separate bowl with salt to make juice. After that, the cabbage is stacked in layers in a prepared container, and each layer is tamped as tightly as possible. From above, everything is covered with a cabbage leaf and placed in a dark place for fermentation for two to three days.
Please note that cabbage will produce gas and foam. To prevent the dish from turning out bitter, the gas should be removed by piercing the cabbage in several places twice a day. The foam also needs to be removed as soon as it disappears completely - the cabbage is ready.
