Sauerkraut For centuries, guests in Polish cuisine. It is not only the basis of many traditional dishes, but also a source of valuable nutrients that we lack in winter. Thanks to it you will take care of your immunity, figure and heart. This A simple and quick recipe for sauerkraut It encourages her to prepare it yourself at home.
The pickling of cabbage has been a way to extend its shelf life for centuries. It was enough chop the cabbage, cover it with salt and beat it well in the barrel or jar. After 2-3 weeks, thanks to spontaneous fermentation using bacteria inhabiting cabbage, you get a ready product characterized by a sour taste.
However, the long time to prepare homemade sauerkraut may discourage when we get a finished product in stores immediately. Unfortunately, many manufacturers add substances to the fermentation process to the cabbage, and information on this subject is in vain to look for a barrel in a grocery store or at the market. Instead of buying a cat in a sack, prepare sauerkraut according to this recipeand you will receive a ready product after three days, without chemistry and other additives. What is the secret?
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Instead of covering the sauerkraut with salt, pour it with brine. In this way, you don’t have to wait for the cabbage to release juice and accelerate the first stage of fermentation. By pouring all the cabbage with water and salt, you can also be sure that you create an anaerobic environment around it, thanks to which will not break down.
The proportion of water and salt is important in the recipe for express sauerkraut. You need to prepare homemade veks:
- 2 kg kapusty,
- 2 medium -sized carrots,
- 3 bay leaves,
- 4 tablespoons of salt,
- 1l of water,
- 2 balls of allspice.
How to make sauerkraut in 3 days?
- To start with, finely chop the cabbage and carrot on a thick grater.
- Prepare a brine in a pot and add spices: allspice, bay leaf.
- In scalded jars, arrange the layers of cabbage and carrots alternately. Press them with a wooden spoon and pour the brine.
- Do not turn off the jars, but cover with gauze and put at room temperature for two days. After this time, turn them on and put them in the fridge for 24 hours.
In this way you will accelerate the process of fermentation of cabbage and You will receive ready silage in 3 days instead of 3 weeks.
People have known about the health -promoting properties of cabbage for centuries. In the era of geographical discoveries, she protected sailors from scurvy during long sea expeditions. Homemade sauerkraut is a rich source of vitamin C. Together with lactic acid bacteria, they support the body’s natural immunity. Is a natural antibiotic and the first aid in the fight against autumn infections.
Thanks to the vitamin C content, it facilitates the absorption of iron from the digestive system, and with sulfur affects the condition of the skin, nails and hairregulates collagen synthesis and delays the aging process.
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Sauerkraut and the substances contained in it support the health of the circulatory system – lower cholesterol, strengthen the blood wallsreduce the risk of many diseases. Homemade silage provides us with strong antioxidants, thanks to which it reduces the risk of getting sick for digestive or hormone -dependent cancers.
That’s not all. Sauerkraut supports ours fight for a slim figure. It is a low -calorie product, and the fiber it contains prevents wolf hunger and increases intestinal peristalsis, cleanses the body of toxins and reduces heartburn.
Lactic acid also has analgesic properties, thanks to which it is recommended after great physical exertion. In turn, the general rich composition of sauerkraut and its positive effect on the digestive system makes it help to recover after a good party.
Source: NowowoPuje.pl, diettytycy.org.pl, Sazemer.pl
