Pickled vegetables have undeniable beneficial properties for the body, as they are obtained by fermentation with lactic acid bacteria. There are many methods for preparing them.
It is generally accepted that sauerkraut is a Russian national dish. Despite this, in older times, Koreans and Chinese learned to ferment cabbage. The Chinese did it in white wine.
The benefits of sauerkraut
It's no secret that sauerkraut has incredible health benefits. All the world's nutritionists are saying this. And this is not without reason, because this product contains a huge amount of vitamin C, which contributes to the overall strengthening of the body and has antioxidant properties. Cabbage prevents early aging of the body and its cells. Also in sauerkraut there are vitamins of group B and K, which prevent various diseases of the gastrointestinal tract. Cabbage contains iodine, which has a beneficial effect on the thyroid gland. Since this product is obtained by fermentation with lactic acid bacteria, it is useful for the normal functioning of the intestines, enriching its microflora with beneficial microorganisms. Therefore, cabbage is useful for people suffering from dysbiosis.
Harm of sauerkraut
Usually, sauerkraut is not recommended for people who have had some diseases. For example, doctors do not advise eating cabbage after suffering from gastritis or ulcers. It is also better to refrain from using such a dish for people suffering from hypertension.
Cabbage should not be fermented in galvanized containers, as there is a high probability of heavy metals and their oxides entering the dish.
In addition, do not overuse sauerkraut if you have kidney disease.
It should also be remembered that this type of cabbage causes excessive gas formation in the intestines.
Simple Homemade Sauerkraut Recipe in a Jar
To prepare this dish, it is necessary to select late varieties of cabbage, which have a dense and strong texture and a snow-white color. Such a dish can be used both as a dish on its own and as an ingredient for salads and soups. This cooking method will shorten the cooking process, meaning the sauerkraut will be ready to eat in one to two days.
- 1 head of cabbage
- 1-2 medium carrots, half a liter of water,
- 1 tablespoon sugar
- 0.5 tablespoon salt, taste spices.
- Pre-washed and dried cabbage must be cut thinly with a large knife or a special shredder.
- Grate the carrots on a medium grater.
- Stir the vegetables in a deep bowl, squeezing with clean hands so that the mixture lets out the juice.
- Fill a 3-liter jar tightly with the vegetable mixture.
- Boil water, add salt, sugar and spices to it.
- Leave the marinade to cool to room temperature.
- Next, pour the marinade over the cabbage in a jar and leave it in a warm room for about one day, covering it with a lid on top. To control the fermentation process, you can make punctures in the cabbage.
- The beginning of the fermentation process can be seen by the characteristic odor.
- After the aging time, the cabbage is rearranged in the refrigerator for another day.
The dish is ready to eat.
