Sauerkraut - a surprisingly tasty, healthy and, most importantly, inexpensive product that can be used as a source of vitamins in the winter and early spring, when fresh fruits and vegetables in the diet is not enough. Unlike many other pieces, sauerkraut even more useful than fresh. To prepare this delicacy is not difficult.

Unique product

As it is known, virtually all methods for preparing anyway impair the properties of the products and reduce the vitamin content in them. Sauerkraut is cabbage is unique: it contains one and a half times more vitamin C, and twenty times more vitamin P, than fresh cabbage leaves. Richly sour and vitamin U, which is indispensable for the treatment of peptic ulcer disease and vitamins of group B. And these advantages are not confined to the workpiece.

In the process of lactic fermentation in sauerkraut, a large number of probiotics. Harvesting normalizes the gastrointestinal tract, intestinal microflora recovers and contributes thus normal digestion. Indispensable sauerkraut and for those who want to lose weight: calories in the product is very small (only 20-25 per 100 grams of product), and fiber, causing a feeling of fullness, on the contrary, a lot. The information contained in sauerkraut tartronic acid prevents the deposition of fat, so often recommended to eat sauerkraut and for the prevention of excess weight.

No matter how useful sauerkraut, those who spelled out a diet with restriction of salt (for example, kidney disease, or hypertension) is a preform can be only in small quantities. Not suitable as the basis of the diet of sauerkraut and those who suffer from peptic ulcer disease, or high acidity of gastric juice.

Ancient Secrets

Traditionally, sauerkraut Sauerkraut - the main source of vitamin C   like in Eastern Europe and the Asian part of Russia. His recipes have blank Germans, Bulgarians, Poles, Czechs and Belarusians. However, the birthplace of sauerkraut is considered to be China, which has long been harvested in this way local varieties.

Salt Sauerkraut use large, not iodized or sea. The ratio of vegetable raw materials and salt is very important: if the salt to take too little, the cabbage will turn too soft. Too strong ambassador lengthens cooking and negatively affects the taste of the product. Optimal use of about 200-250 grams of salt per ten kg of cabbage.

To fit blanks later, autumn varieties of dense heads of cabbage autumn turns crisp and firm sauerkraut. Kochan should be nepodmorozhennymi, whole, with green leaves. It is best suited for pickling cabbage varieties sweetish. When pickled red cabbage for vegetables add a little more sugar to neutralize the bitter taste.

There are many recipes cooking sauerkraut. The most common additive to Kocani - carrots. If you cut the root narrow cubes, it does not affect the shade of cabbage, and if the grate, the preform acquires a pinkish color. In addition to carrots cabbage is often added acidic berries, such as cranberries or lingonberries. Some recipes suggest adding fruit - apples or plums. Sometimes Kvas cabbage with peppers, beets, celery and other vegetables. Finally, the original taste of cabbage is salted or pickled mushrooms. In general, additives generally should be as much as, and salts thereof. Of commonly used spices cumin, fennel, cloves, bay leaf, pepper and horseradish.

Methods of preparation

Kvas cabbage can spend Kocani, cut into 2-4 pieces, shredded or chopped. Sometimes there is a combination of these methods.

Traditionally, sauerkraut Sauerkraut - just magic   Two methods are used: dry and wet. The first method involves grinding the chopped cabbage with table salt. Wet ambassador - a filling of cabbage brine, the brine can be hot or cold (custard method). Wet Ambassador indispensable for sauerkraut whole Kocani.

For salting uses wood, glass, ceramic or enameled ware of sufficient size. The walls of the cookware can be lubricated with oil, an alcohol or honey to protect against bacteria, but is an optional measure. Usually it is sufficient to simply containers clean.

Fermentation technology is quite simple. First, it is necessary to chop the cabbage - large or small, who he loves. Next shredded cabbage hands fray with salt to let the cabbage juice. After this mass should be tightly packed into a suitable container and cover with oppression. A few days later the cabbage will be ready.

To get a tasty cabbage

Crispy and aromatic sauerkraut has its cooking secrets. For example, undesirable slaw too shallow. Just do not too carefully grind with salt cabbage leaves - it can make the workpiece is too soft.

To cabbage remained tight and crisp, with sauerkraut it is recommended to add a little fresh horseradish Horseradish: vigorous root . A similar effect has, and oak bark, from which tannin transformed into the cabbage.

Cabbage should begin to ferment at room temperature. At the end of the fermentation period, the cabbage should be cooled to 0 degrees. But peremorazhivat cabbage should not be - from this it becomes soft and flabby.

In the process of fermentation is necessary to remove the foam from the cabbage. Periodically layers of cabbage in the tub, where it brew should pierce the handle of a wooden spoon to evenly prosola and remove accumulated gases. To improve the taste, you can add to the cabbage cucumber pickle or sour berry juice.

Maria Bykov

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