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The secrets of cooking sauerkraut have been passed down from generation to generation. After all, it is not only a delicious treat in winter, but also a rich source of vitamins and minerals that are so important in the cold season.
Ingredients:
White cabbage of late varieties - 1 kg.
Carrots - 1 pc.
Salt - 17 g.
Bay leaf - 2 pcs.
Black peppercorns.
For a richer flavor, you can add dill seeds, fennel, cloves, caraway seeds or anise.
Grate the carrots on a coarse grater.
Remove the upper petals and shred with a knife or a special grater. After that, mix all the ingredients and knead them with your hands so that the cabbage releases its juice.
Put the cabbage in jars and leave it at room temperature for 2-3 days. Place plates under the jars to collect the juice. Do not forget to pierce the contents with a skewer, allowing air to escape.
Glass containers are considered the best option for storing sauerkraut. It should be stored at a temperature of 0 to +4 degrees. Under such conditions, sauerkraut can be stored for months.
Sauerkraut is very sleepy and healthy. Sauerkraut contains vitamin C, as well as thiamine, riboflavin and lactic acid microorganisms - lactobacillus acidophilus, which can suppress harmful microflora in the body.
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