In the autumn, many housewives are engaged in harvesting for the winter and, in particular, sauerkraut. It can be served as an independent dish or used as a side dish for meat and poultry. Stewed sauerkraut with sausages or sausage is a favorite dish not only in Russia, but also in other countries.
What interesting and useful things can you learn about sauerkraut?
Interesting Facts
Sauerkraut is very easy to prepare and has tremendous health benefits. True, not everyone can use it in large quantities, and sometimes this product is completely contraindicated.
People suffering from diseases of the digestive tract, hypertension, inflammation of the pancreas, cholelithiasis, kidney failure, should limit its use or completely exclude it from the diet.
There is such a sign that if you are engaged in harvesting cabbage in a terrible mood, in a state of fatigue or stress, then its taste will change, it will become bitter.
It is interesting that earlier it was possible to ferment cabbage only after the new moon and not earlier than on the fifth day. And on a full moon, you can't do harvesting at all, otherwise it will quickly deteriorate.
In Russia, in order to make the salting tasty, a sprig of aspen was added to the cabbage.
Sauerkraut contains a huge amount of vitamins and minerals. When fermentation takes place, the product is saturated with lactic and acetic acids.
Healers and healers often used cabbage or its juice to treat colds, bronchitis, and pneumonia. Sometimes it was even recommended for people with asthma or seizures.
Sauerkraut helped to cope with scurvy. So, for example, the famous navigator J. Cook wrote that sailors during the trip literally escaped vitamin deficiency and gum disease by eating sauerkraut.
In England, studies were conducted on the effect of sauerkraut on the human body. It turned out that if you use it at least twice a week, the risk of cancer of the digestive tract and intestines is significantly reduced.
How sauerkraut is prepared in Russia and in other countries
Sourdough is practiced not only in Russia. For example, in Germany, sauerkraut is a national dish. In this country and in many other European countries it is called Sauerkraut. In France, a dish made from sauerkraut with the addition of pork and seafood is very popular.
Korea is also not complete without such a popular dish. But they do not use white cabbage known in many countries for pickling, but take Peking cabbage and prepare a dish called kimchi from it.
In Russia, fermented cabbage was called the second bread and was consumed in huge quantities. Traditional sour cabbage soup is still very popular in Russia and in many countries of the former USSR.
Each housewife has her own proven pickling recipe in stock. There are many ways to prepare sauerkraut. You can add not only carrots to it, but also cranberries, apples, lingonberries, bay leaves.
Onions and sunflower oil are often added to ready-made cabbage. You can also add a little sugar to make a delicious vitamin salad.
