Sauer young cabbage can be a great addition to dinner or grilled dishes. It also tastes delicious as an independent snack. You don’t have to reach for the store shelves because You can quickly and easily get young cabbage yourself at home.
Young sauerkraut is an excellent source of vitamins and minerals, as well as probiotics. It contains the live culture of lactic acid bacteria, which support the reconstruction of bacterial flora i body resistanceand also facilitate digestion. In addition, it is a real richness of vitamin A, C, K and B, as well as minerals, among which zinc, iron or magnesium are mentioned.
The young cabbage in sauerframe is therefore A real ally for the body’s health and well -being. High dietary fiber content supports intestinal peristalsis and improves digestion. Regular consumption of sauerkraut It is support for better brain, liver and cardiovascular work. The compounds contained in sauerkraut also alleviate inflammation and protect against free radicals.
So it is not surprising that More and more people include in their diet . So let’s use the season for young cabbage and subject it to the pickling process. Especially since this can be done quickly and enjoy homemade sauerkraut in 3 days.
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Sauer young cabbage impresses with its delicate taste and abundance of valuable nutrients. Its soft leaves and a young core quickly ferment, which means that it does not require long weeks of waiting for infection. In addition It can be lodged at an express pace with … brine. Instead of backfilling with chopped cabbage and waiting for water to let go, just pour it with a previously prepared brine, and after three days it will be ready.
The pickling of young cabbage is simpler than you think. You need:
- 5 kg of fresh cabbage
- 2 carrots
- 1 l of water
- 80 g soli
- 2-4 bay leaves
Preparation method:
Start by chopping cabbage and clash of carrots on a thick grater. Then boil water with salt and leave the resulting mixture to cool. At this time, prepare jars, placing bay leaves on their bottom and laying shredded cabbage and carrots in layers.
Full of dishes, press with a wooden spoon and place bay leaves on top. Pour ready jars with a prepared and cooled brinewhipping the cabbage again with a spoon. Cabbage should be covered with brine. Turn off the jars, but not too much.
Leave the dishes on two days in a dark place with room temperature. After time, put the jars to the fridge for the day. Thus, after three days, cabbage should be ready. Enjoy your meal!
