Pickling is one of the most ancient methods of canning. It allows you to increase vitamins and minerals in vegetables. Sauerkraut is not only healthy, but also a tasty preparation for the winter. It turns out that you can cook this dish without salt, preserving valuable lactobacilli!
It is necessary
- - one head of cabbage;
- - one carrot;
- - one glass of water;
- - a few cloves of garlic;
- - parsley, dill (herbs).
Instructions
Step 1
Wash the head of cabbage and chop finely. Peel the carrots, and then grate on a fine grater.
Step 2
Chop the herbs, peel the garlic and squeeze. Mix all the ingredients, then squeeze the cabbage juice well with your hands.
Step 3
Put the finished mass in a jar, cover with a cabbage leaf on top and seal well. Place something heavy on top and cover with gauze. Leave it at room temperature for a few days, stirring daily.
Step 4
When the cabbage tastes sour and becomes crispy, pour the brine into a separate jar, but never throw it away! This is the most useful drink for restoring strength and energy! Sauerkraut is ready, bon appetit!
