In winter, when foods lack vitamins, sauerkraut was the main food for a long time. This is one of the main dishes of many peoples of Europe and Asia. Despite the fact that this is a simple meal, sauerkraut was eaten not only by the poor, but also by rich people. After all, in addition to a large number of vitamins, it contains a lot of fiber, organic acids and trace elements. Therefore, every housewife should know how to properly ferment cabbage at home.
This unique vegetable is one of the oldest on earth. Now there are hundreds of
varieties of cabbage, distributed throughout the world. It is useful fresh, and often its juice is used to treat certain diseases. But one of the most useful dishes is sauerkraut, because when it is fermented, it increases the content of vitamin C and useful organic acids. Fiber goes into a more easily digestible form, and brine improves digestion. But in order for all the beneficial properties to be preserved for a long time, you need to know how to ferment the cabbage correctly at home, so that it does not become acidic and crisp.
To do this, you need to choose the right cooking time and the vegetable itself. When can I ferment cabbage? This is best done on the growing moon, on Monday or Tuesday. Most often, salting is done in late autumn, because the early varieties are unsuitable for harvesting - they are loose and contain little sugar. You need to choose a tight head, clean on the cut. Remove all upper leaves, darkened spots and stump. Try the cabbage to taste - if it is juicy and tasty, then feel free to start pickling.
How to ferment cabbage at home, so that it is stored for a long time and tastes good? Different housewives have their own salting recipes. You can cook finely chopped or slaw cabbage, but you can even pickle it with whole heads of cabbage. As additives, carrots are most often taken, it gives the dish a pleasant color and sweetness. But you can sow cabbage without it, as well as with cranberries, apples, horseradish, lingonberries or beets. Sometimes they make it even without salt, but such a dish is not stored for a long time.
Fermenting cabbage at home is very simple. For 5 kilograms take 4 medium carrots and 3 tablespoons of fine salt. It is not recommended to use iodized salt, the quality of cabbage will decrease. You will also need an enameled pan, it is better if the enamel is not damaged. Chop the cabbage finely or coarsely, as you like, carrots rub on a coarse grater. Before laying in the container, they need to be mixed well with salt, slightly crushed with your hands so that the juice appears. Strongly mashing the cabbage is not recommended, because it will turn out soft.
You need to lay cabbage in layers, sprinkling with grated carrots and well
tamping. Put a fresh leaf on top and put oppression. It is important that all cabbage is covered in juice. Typically, the fermentation process at room temperature lasts 3 days. The readiness of the dish is determined by the color of the brine - it should be transparent. Be sure to pierce the cabbage to the bottom with a knife every day so that the gases come out.
Many housewives are interested in how to ferment cabbage quickly? There is a recipe in which the dish is ready in a few hours. To do this, chopped cabbage must be mixed not only with carrots, but also with garlic. After laying in a jar, it is poured with hot brine. For its preparation, in addition to salt, you need to take sugar, nine percent vinegar, as well as any vegetable oil. Sometimes hot or allspice and other spices are also added to taste.
Sauerkraut is a great dish for winter. It improves digestion, helps to lose weight, boosts immunity and stops the growth of cancer cells. It alleviates the condition in diseases of the liver and stomach, improves the condition of the skin and heals burns. Therefore, every housewife should know how to properly ferment cabbage at home, and delight their loved ones with a healthy and tasty dish.