RECIPES FOR PICKLING CABBAGE FOR THE WINTER

White cabbage contains many vitamins necessary for humans, which are activated in its fermented form.

Vitamins will fill the body in the winter.

Preparing cabbage for the winter, the family will be able to receive useful substances throughout the winter cold.

The benefits of sauerkraut

It is believed that sauerkraut is very useful, namely:

a small portion of the product in the amount of 200 g contains about half the required dose of vitamin C, which must be consumed daily;
contains vitamin B6, necessary for activation of protein assimilation by the body;
Sauerkraut is useful nicotinic acid contained in it, which regulates the course of important cellular processes. It gives hair a healthy shine, and nail strength;
In cabbage, especially fermented, a lot of magnesium, potassium, iron. This tool can be the prevention of peptic ulcer, which is dangerous for the stomach and duodenum;
contains fiber, which is able to improve the intestinal microflora, and therefore actively promotes digestion. Immunity is strengthened, metabolism is regulated. If a person experiences stomach pain, sauerkraut can help get rid of them;
helps to keep the figure. Calorie cabbage is low, and in its fermented version it is even less. Such a product can serve as a diet, as it gives the impression of satiety for a long time. Tartronic acid slows down the process of turning sugar and other carbohydrates into fat;
widely used as a folk remedy for diseases. Sauerkraut or squeezed juice is used to treat colds, also more serious diseases;
women are useful masks from sauerkraut. They help to restore the freshness of the skin, make it smoother, give silkiness. For some, it helps reduce the color intensity of age spots, also has an effect on acne, helping to partially get rid of it.

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Cooking rules for sauerkraut

Cabbage is desirable to choose late varieties, in the absence of using middle-late. Early cabbage does not turn out to be fermented according to all the rules, since it has loose heads and leaves that have a bright, green color. Such cabbage has not enough sugar, therefore fermentation processes are considerably slowed down.

If the hostess decides to add carrots to cabbage, you need to follow the rule: carrots should be about 3% of all components of the dish.

If it is necessary to ferment 1 kg of cabbage, then, accordingly, carrots will need only 30 g. Salt should be coarse. It should be remembered that iodized is not suitable.

To make the dish more useful, you can use sea salt, but you should check that it is not iodized.

This information can be seen on the packaging.

Many practice the use of a variety of additives that serve for taste and benefit: cumin, beetroot, use bay leaf, giving cabbage a special fragrant aroma.

Recipe for sauerkraut for the winter

This recipe is designed for the preparation of sour crispy cabbage.

Would need:

white cabbage - usually one large fork weighs 3-4 kg;
carrots - 4-5 pieces, if it is medium in size. Often choose juicy;
salt - three full, but without the top tablespoons;
Dill seeds - 1-2 tablespoons, add to taste. Dill with umbrellas is required, which is sufficient during the creation of winter closures.

Cabbage is thoroughly washed out and gently cleaned from the top, dirty or rotten leaves. You can shred it with an ordinary knife, if possible use a special shredder.

Some housewives prefer to rub it with the help of Berner's grater, in this case it is possible to adjust the width of the future sauerkraut, making it thick, medium or very thin.

After shredding, the cabbage neatly folds into a previously prepared, clean, enameled basin, and a large saucepan will do.

It must be remembered that Aluminum dishes are not allowed to pickle cabbage. In the tank, they begin to knead with their hands, gradually pouring salt in small portions. Soon the cabbage should begin to produce juice, then you need to leave it to salted for 1-2 hours.

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Carrots are recommended to shred on a Korean grater, if not, then use the usual. It is added to the cabbage.

Dill seeds should be well washed, chopped and sprinkled with cabbage. All ingredients are mixed by grinding.

Making sure that all the components are sufficiently well mixed, the hostess can lay out the cabbage on the banks.

Each time you need to firmly tamped so that the cabbage was not above the shoulders of the can. It is necessary to leave room for brine, which will quickly begin to stand out.

After placing all the ingredients in the cans, if possible, they should be placed not on flat ones, but on dishes with indentations.

Such actions are necessary if there is a risk of brine leakage. The jar is left to ferment for 2-3 days.

The exact time required for cooking cabbage of the best taste is calculated depending on the total temperature in the apartment. Leaving jars with cabbage for fermentation, you should not cover them with a lid.

Readiness cabbage can be determined if it is noticeably white, and the juice has ceased to stand out. Banks with salted cabbage covered with plastic lids.

They can be placed in the refrigerator and in the cellar. Many people prefer to use the first jar immediately to eat, in order to take a sample from a locker.

Cabbage for the winter whole heads of cabbage

You can sour cabbage not only by cutting into small slices, but also by whole heads of cabbage.

Especially large ones, those that exceed 18 cm in diameter, are cut into several pieces.

For such cabbage is necessary large-diameter dishes. The product is placed in layers, alternating large pieces with finely chopped cabbage. All layers need to be properly tamped. For 10 kg of cabbage you need 300 g of salt.

Some prefer to harbor large cabbages without adding small cabbage. For preparation you will need a spacious barrel, on the bottom of which cabbage leaves are laid out without gaps. Heads are not laid to the top, covered with large leaves.

Heads must be watered with brine until it covers the topmost layer. The standard brine recipe is simple: you need to mix 10 liters of water with 800 g of salt.

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Sauerkraut without salt

Raw foodists prefer to make food as healthy as possible, so they try not to add salt to the shutters. For the preparation of 2 heads of cabbage 700-800 g of carrots are needed.

It is recommended to add ½ tsp to the dish. ground pepper, considered the most appropriate Korean or chili. You will need dry ground paprika, 60g is enough.

Cabbage chopped coarsely, carrots are usually cut into slices. Ingredients are placed in dishes, seasoning is added, kneading is not necessary.

It is necessary to take three-liter jars, put cabbage in them and stick with wooden pulp to a dense state. Until the neck should be 10 cm. Cabbage is filled with clean water until the leaves are completely covered with it.

The cabbage is set cargo in the form of plastic bottles of water. Every two hours, the product is pressed down with a load until excess carbon dioxide is released. After 2 days the cabbage is ready for use or installed in a cellar or refrigerator.

Pickled cabbage harvested in any way, can only bring benefit. If you correctly measure out the amount of all ingredients, comply with the technology of preparation, then this dish will delight the family all winter.