Sauerkraut is a winter food. Apart from having great taste and being part of many dishes, sauerkraut is also very good for the body, especially during the long winter months, when we usually suffer from vitamin deficiency.
Above all, it is a valuable source of vitamin C. It is estimated that two hundred grams of this valuable product can even cover half the daily requirement of vitamin C.
Sauerkraut is also rich in vitamin B6, as well as many valuable trace elements such as potassium, iron, magnesium, zinc and others. Regular consumption of sauerkraut can also improve your digestion and the microflora of the gastrointestinal tract.
The preparation of sauerkraut at home is easy, but some "subtleties" still need to be taken into account. Here we will give you two recipes that will help you prepare delicious and nutritious sauerkraut to diversify your menu during the winter months.
Check out our 2 recipes for sauerkraut:
Whole heads of sauerkraut
Choose healthy and firm cabbages and clean them. Make an incision "crosswise" in the cob, the depth of which should be 3-4 centimeters. Tightly arrange the cabbages in a barrel and press them on top with a wooden grid. Pour the cabbage with cold water in which you have previously dissolved salt.
The proportion is the following: for every 10 liters of water add 400 g of salt. The brine should cover the grid, even if it is ten centimeters above it. If you add a few heads of red salad cabbage, it will add a pleasant color to the brine and a few cobs of corn will enhance the fermentation. Change the water of the cabbage every other day for two weeks.
Spicy sauerkraut cut into strips
You need 6 kg. of cabbage heads, 4-5 large carrots and 4 heads of garlic. Spices include: dill - 1-2 bunches (according to your preferences), 2-3 bay leaves and as much salt as you like.
Chop the cabbage and add the grated carrots and dill (finely chopped).
Prepare the brine from 1.5 liters of water, 1 cup of sugar, 1 cup of oil and 1 cup of vinegar, which is boiled on the hob for about 2-3 minutes. Pour the hot brine over the vegetables and leave them like that in a warm place for 3 days. Then they are ready to eat and you can move them into jars and put them it in the refrigerator.
We also recommend that you look at the recipe for sauerkraut for quick consumption, sauerkraut in jars or if you already have ready-made sauerkraut, see what delicacies you can prepare with sauerkraut.