What is useful sauerkraut. The benefits of sauerkraut for the endocrine system

It is generally accepted that sauerkraut is the Russian national product. However, much earlier than the Russians, residents of Korea and China fermented cabbage. A historical fact - the mention of cabbage leaven is contained in chronicles, as we would now say, publications from the time of the construction of the Great Wall of China. True, the Chinese fermented cabbage in white wine.

Nutritionists around the world today literally sing the benefits of sauerkraut in praises. Sauerkraut contains a large amount of vitamin C - 100 grams of sauerkraut contains up to 20 mg of the vitamin of life, which strengthens the immune system and prevents premature aging of cells and tissues. In addition, sauerkraut is full of vitamin A, B vitamins, vitamins K and U. These substances prevent the occurrence of many diseases of the gastrointestinal tract, including stomach ulcers and duodenal ulcers. A lot of sauerkraut contains iodine.

Cabbage is fermented by lactic acid bacteria. Getting into the intestines along with cabbage, these bacteria improve its functioning, normalizing the beneficial microflora and suppressing the harmful ones. Thus, the use of sauerkraut eliminates dysbacteriosis.

As a medicinal product, sauerkraut is used to treat or relieve symptoms of chronic gastritis. A reliable way to prevent gastritis is to eat cabbage 3 times a day 30 minutes before meals for 2-3 weeks. The same recommendation can be given to patients with diabetes mellitus, because the use of sour cabbage reduces the content of sugars in the blood.

For pregnant women, the use of brine makes it easier to endure the symptoms of toxicosis. And according to traditional healers, a man who regularly eats sauerkraut does not know problems with potency.

The beneficial properties of sauerkraut in lowering blood cholesterol levels have been proven. And not so long ago it was established that sauerkraut contains many substances that prevent the development of oncological tumors. The data are confirmed by the experiments of scientists from Finland. Feeding sauerkraut to hamsters inoculated with malignant tumor cells suppressed the growth of cancer cells. According to German scientists, eating sauerkraut at least 2-3 times a week significantly reduces the risk of bowel cancer.

Hello my friends!

Our health and well-coordinated work of all organs are ensured by the intake of vitamins and minerals.

The foundation of health and beauty can be the simplest products, such as vegetables.

Therefore, it is worth considering how sauerkraut is useful and whether it can be harmful, because it is a very affordable and popular product on our tables.

From this article you will learn:

Sauerkraut and its benefits

Sauerkraut is considered a national dish in many countries, including the Czech Republic, Bulgaria, Poland, Belarus and Russia.

The product is obtained through the reaction of lactic acid fermentation.

Cabbage in this form is often used to prepare side dishes, salads and other dishes, promotes proper digestion and strengthening.

In the process of lactic acid fermentation, new substances are synthesized in cabbage, which are distinguished by increased efficiency.

The chemical composition of sauerkraut is as follows:

ascorbic acid - ½ daily norm;
B vitamins;
vitamin A;
vitamin E;
vitamin PP, including niacin equivalent.
minerals are represented by iron, calcium, phosphorus, magnesium, sodium, potassium.

The high content of vitamin B contributes to the optimal absorption of protein, that is, sauerkraut contributes to the complete digestion of meat dishes.
Vitamin C strengthens the vascular walls and enhances the body's own immune capabilities.
The product helps to stabilize metabolic processes, improve blood clotting, with regular consumption, it becomes the prevention of peptic ulcer.
participates in the regeneration and formation of new cells.
If you pay attention to the juice resulting from the fermentation reaction, it awakens the appetite, relieves the manifestations of toxicosis in pregnant women. In the off-season, it gives strength and supports the body.

sauerkraut calories

Sauerkraut has a low calorie content (only 19 Kk !!!), but it saturates the body well, which is optimal for people who are overweight.

The acids with which the product is saturated prevent carbohydrates and sugar from being transformed into fats.

What is healthier raw or sauerkraut?

Any nutritionist will tell you that Right a cooked fermented product is many times more useful than a fresh one.

Sourdough allows the vegetable to be enriched with new substances that remain effective for 10 months after preparation.

The benefits of sauerkraut for the stronger sex

For men fermented cabbage can become an indispensable product.

The effect of sauerkraut on the female body

Low-calorie fermented cabbage is an ideal addition to dietary nutrition, which is important for women who seek to preserve their beauty with a meager diet.

Moreover, it is effectively used for weight loss women who are overweight.

You can wipe your face with ready-made brine to avoid formation and to improve skin color.

It is useful to take juice on an empty stomach to maintain women's health during the off-season.

Replenishment of the diet in anticipation of the baby

For pregnant the benefits of the product are invaluable.

Eating only 30 grams per day will avoid anemia due to the development of the child, and will mitigate the manifestations of toxicosis, as I have already mentioned above.

To be honest, it is cabbage that helps very well during toxicosis.

beauty benefits of sauerkraut

It is impossible not to note the cosmetic effect - nicotinic acid, acting at the cellular level, strengthens nails, hair, and improves skin condition.

Lactic acid has an antibacterial effect.

Contraindications to the use of sauerkraut cabbage

High concentrations of organic acids and nutritional propertiesmake the product harmful to persons with certain diseases:

endocrine disorders, malfunctions of the thyroid gland;
kidney failure - juice carries harm to the kidneys;
hypertension;
urolithiasis disease;
pancreatitis;
gastritis;
ulcer disease.

How to ferment white cabbage varieties?

Ingredients of the classic cooking method:

spices - laurel, pea black pepper - 2-3 pcs.;
white cabbage - 2.0 kg;
carrots - 1 pc.;
salt - 40 grams - the amount can be varied according to your own taste.

Sequencing:

Cabbage is chopped into slices with a knife, a special grater or a food processor. It is generally accepted that the most delicious option is obtained if the vegetable is manually processed.
rubbed on a standard grater. If the hostess wants the dish to be as beautiful as possible, the root crop is processed on the largest grater. Elegant slices of carrots will look great among the white, crispy mass.
Cabbage is ground with simple table rock salt. To do this, the entire chopped mass is laid out on the table, sprinkled with carrots, spices and sprinkled with salt. Some recipes omit this step and involve pouring hot salted brine over vegetables, which is typical for precocious dishes.
It is necessary to mix until the moment when the cabbage begins to secrete juice..
The mixture is tightly laid out in jars, but not quite to the end, so that the brine releasedcould stay on the cabbage. As an option, the cabbage is folded into a pan and pressed down with a wooden plank with a load.
It is sold at room temperature, that is, the dishes can be left on the windowsill or in any convenient place.
Once a day, the mass is pierced with a wooden skewer to remove the gases formed during fermentation. You can carry out such manipulations more often - it will not do harm.
After two or three days, the enzymatic reactions are completed, the jar can be put in the refrigerator, after having covered it with a lid.

According to popular beliefs, cabbage is fermented on the growing moon, exclusively on the "male" days of the week - Thursday, Monday, Tuesday.

The healthiest dishes with sauerkraut

Nutritionists say that the most delicious and healthy cabbage is the one that is used with vegetable oil and onions. without salt (because some people like to add extra salt).

It is very easy to prepare such a peculiar salad, and you can serve it with potato and meat dishes.

Oct-27-2016

What is sauerkraut?

What is sauerkraut, the benefits and harms of this product for the human body, what medicinal properties does it have, all this is of great interest to those who lead a healthy lifestyle, monitor their health, and are interested in folk methods of treatment, including using vegetables.

So we will try to answer these questions in the following article. So:

Sauerkraut is a product of natural canning of cabbage as a result of the action of lactic acid, which is formed during the fermentation process. Cabbage is fermented in several ways: whole heads, parts of heads, shredded cabbage. The principle of "purity" remains unchanged - the absence of additional preservatives, such as vinegar. If vinegar is present in the cabbage, then we need to talk about pickled cabbage, which already has other properties. The fermentation technology as a whole is as follows. They cut (or chop) the cabbage, knead it slightly so that the cabbage juice appears, add salt and a little sugar, which, in addition to giving taste, speeds up the fermentation process.

The mashed cabbage is put in a barrel and pressed down with oppression so that the juice completely covers it.

The fermentation process is completed in an average of 3-7 days, after which the barrel is taken out into the cold to prevent the souring process.

Sauerkraut can be stored in the cold for several months - lactic acid, formed as a result of the fermentation of sugars, does not allow molds to form.

Most often, white cabbage is fermented.

White cabbage (garden) (Latin name - Brassica oleracea L.) belongs to the cruciferous family.

It is a biennial plant with large fleshy leaves. Its root is taproot, branched. The stem (stump) is erect, short, thick and fleshy in the first year. In the second year, the stump is straight, cylindrical. Inside, the leaves fit snugly together in the form of a head of cabbage, white. Outer leaves are green, sessile, oblong.

If a two-year-old stalk is preserved during the winter and planted in the soil in the spring, then it will take root, shoots with flowers are formed from the buds, which then become fruits with seeds. The flowers have the correct shape: four petals, white or light yellow, collected in a rare brush. Flowering time is May-June. The fruit is a long pod with round seeds. Plant height reaches 50 cm.

In folk medicine, heads, leaves and cabbage juice are used.

Useful properties of sauerkraut:

Cabbage is rich in lactic acid, as it is fermented with the help of lactic acid bacteria. These bacteria, getting into the intestines, have a beneficial effect on its microflora, cleanse the putrefactive environment, and eliminate dysbacteriosis.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors. It also stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When sourdough cabbage, useful substances contained in other vegetables used in harvesting are well preserved: in carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaf , anise, cumin, pepper, which contain phytoncides and essential oils that promote digestion and have a detrimental effect on microbes.

In addition, this product:

Regulates metabolism. Due to the content of iodine, nicotinic acid (vitamin PP) in it, metabolism is normalized. It also helps to reduce excess weight.
Reduces blood sugar levels due to fiber content. Cabbage is low in carbohydrates (sucrose and fructose), so it is very useful for people with diabetes.
Helps with allergies and bronchial asthma. Studies have confirmed that sauerkraut contains substances that suppress the development of an allergic reaction, that is, have an antihistamine effect (for example, vitamin U). It is known that often an asthma attack provokes an allergic reaction.
Fights pathogenic bacteria. Sauerkraut cooked according to all the rules has a bactericidal, analgesic, anti-inflammatory effect.
Many women use it for cosmetic purposes. Masks based on it relieve acne, remove age spots, give the skin velvety, softness and freshness. Vitamin PP (nicotinic acid) contained in cabbage strengthens nails and hair.
Sexual health. Acts as a powerful aphrodisiac and helps men maintain sexual strength and potency for years to come.
Rejuvenates the body. The use of this product in food helps to cleanse the body, enrich the cells with nutrients that promote their regeneration, all this gives a rejuvenating effect.
Improves appetite. The use of sauerkraut as a snack before dinner contributes to a significant increase in the secretion of the stomach glands. This is necessary for people who are debilitated by a long illness and/or who want to gain weight.
Remedy for beriberi. With a lack of vitamins, it is strongly recommended to include this product in the daily menu, it will support the body and give strength.
Remedy for nausea. Sauerkraut juice is recommended for toxicosis in pregnant women, according to reviews, this remedy remarkably saves from nausea.
Helps with a hangover. Cabbage pickle is known to help after heavy drinking. It is clear that it is better to comply with the measure. But if it was not possible to follow this rule, then the brine from this product will come to the rescue.

Contraindications:

As with any product, sauerkraut can be harmful to certain people. Therefore, it should be used with caution, based on the recommendations of doctors and the advice of nutritionists.

To minimize the presence of such a product in your diet should be those who have gastritis with high acidity. Excessive consumption of it can provoke heartburn and lead to other stomach problems. Often, sauerkraut also causes increased gas formation, causing a lot of inconvenience to most people.

Heart disease and swelling are also indications to limit the use of sauerkraut, otherwise the harm to the body can be very significant. The fact is that when fermenting a vegetable, a rather large amount of salt is used, which is undesirable in the diet of cores and people prone to edema. Of course, excess salt can be removed by washing the cabbage with boiled water, but, remembering the possible harm, it is still not worth abusing the cores of this product.

This product can also harm people with diseases of the kidneys, liver and pancreas. Also, with hypertension, the rate of consumption of cabbage should be lower than in healthy people.

How to ferment cabbage for the winter at home?

Fermentation is based on the principle of creating an acidic environment in cabbage due to the formation of lactic acid as a result of the vital activity of certain types of microbes.

Fermentation, as a rule, is produced in barrels (or tubs) from different types of wood (except pine). Before sauerkraut, the barrels should be thoroughly washed with a hot salt solution (1 teaspoon per 1 liter of water) with a washcloth and rinsed well with water.

To disinfect the barrel, it is advisable to fumigate with sulfur: cover 0.5 teaspoon of burning sulfur with the barrel for 15–20 minutes.

If a new barrel is used for fermentation, then before using it, immediately before salting, the barrel should be filled with water and periodically changed within 15–20 days. Then all the harmful substances from the barrel will pass into the water. This precaution will avoid undesirable consequences, otherwise the sauerkraut will quickly turn black.

If there is not much fermented cabbage, then you can use ordinary glass jars for preservation or enameled dishes (basins, pans, etc.).

The sauerkraut must be covered on top with a cloth, then with a wooden lattice circle, on which to put a load. The load must be sufficient in weight so that it does not float, but also does not crumple.

The canvas, circle and load must be kept clean, for which they should be thoroughly washed about once a week with hot boiled water.

After 2-3 days, cabbage can be placed in jars. From above, across the narrow necks of the jars, you can insert stumps that will press it and prevent it from rising and the brine from flowing out. Banks must be placed in a cold place. Sauerkraut cannot be stored without brine. To prevent mold from appearing on the surface of the brine, a small amount of mustard powder should be poured on top.

You can ferment only certain varieties of cabbage. Mid-season varieties of white cabbage and its hybrids are best suited for this purpose. However, you can ferment and red cabbage. Heads of cabbage taken for sauerkraut should contain a lot of sugar and have fairly strong leaves.

Very often, when fermenting this vegetable, carrots are used, which are also rich in nutrients and retain them. Instead of carrots, beets or pumpkins are sometimes added. To improve the taste, you can put apples, berries (for example, lingonberries or cranberries), currant branches, dill, caraway seeds in cabbage. The most suitable temperature for fermentation is 15–20 °C, at which gas bubbles and foam will appear only on the second day.

After this, lactic acid fermentation should begin, which lasts about 9-10 days, then gases cease to be released, the brine becomes transparent and loses its bitterness. Sourdough can also be made at a lower temperature, then the cabbage will cook for a longer time. At 13-15°C this process will take 2 weeks, at 10-13°C - 3 weeks.

It is advisable to store sauerkraut at a temperature of 1-0 ° C. Lower temperatures will adversely affect the taste of cabbage and its vitamin C content.

Great video on the benefits of sauerkraut!

Sauerkraut treatment:

Many useful substances pass into sauerkraut juice (brine), so it also has healing properties. At the same time, cabbage juice does not contain fiber, which leads to bloating of the stomach and intestines and causes pain.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors.

Sauerkraut stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When sourdough cabbage, useful substances contained in other vegetables used in harvesting are well preserved: in carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaf , anise, cumin, pepper, which contain fintocides and essential oils that promote digestion and have a detrimental effect on microbes.

Both sauerkraut itself and its brine are widely used in the treatment of certain diseases. Cabbage is rich in useful substances, which are almost all preserved after sourdough, having a general healing effect on the body and being a good preventive measure for many diseases, including cancer. Due to the activity of the substances contained in it, sauerkraut is a good bactericidal agent and is used for infectious diseases and for disinfecting wounds.

In addition, sauerkraut has an analgesic effect. Cabbage and brine are also used to reduce inflammation.

Sclerosis:

Sclerosis is caused by compaction of the connective tissue due to the death of parenchyma elements, in which scarring occurs in the heart, spinal cord, brain, liver and blood vessels (atherosclerosis).

For the treatment and prevention of atherosclerosis, it is recommended to drink cabbage pickle 0.5–1 cup 3 times a day 20 minutes before meals. In addition, it is useful to regularly eat sauerkraut and cabbage salads.

Constipation:

Constipation develops as a result of weakening of peristalsis. It is accompanied by depression, heavy sweating, decreased appetite and a feeling of heaviness in the intestines. In the stomach and intestines of the patient, toxins are formed that spread throughout the body. Cabbage treatment helps to normalize bowel function and neutralize the effects of toxins.

As a laxative, sauerkraut brine helps very well. It should be drunk warm, 0.5 cup 3 times a day.

Hangover:

A hangover is the intoxication of the body as a result of drinking excessive amounts of alcoholic beverages. A person's condition depends on the severity of the poisoning and the state of his health.

During a hangover, the following symptoms are observed: lethargy, pallor, nausea, depression of cardiovascular tone, cold sweat, sunken eyes, muscle weakness, incoordination, hand tremor.

To prevent a hangover and get out of it, cabbage pickle is used. It invigorates and reduces pain. From the brine, you can prepare the next cocktail.

Required: 3 cups of brine, 100 g of onion, 1 tablespoon of tomato paste or tomato sauce, ground black pepper, sugar, salt to taste.

Cooking method:

Grind the onion to a pulp and mix with the brine, then add the tomato paste or sauce, as well as pepper, sugar and salt. Mix everything thoroughly.

At the first dose, you need to drink 0.5 cups of a cocktail, then drink the rest in several doses throughout the day.

If the drink is too thick, it can be diluted with boiled water in a ratio of 1:1.

Recipes from Yulia Nikolaeva's book Sauerkraut, Onion Peel, Horseradish.

Sauerkraut formed during the fermentation of sugar and cabbage juice. This product appeared a long time ago, even earlier than potatoes. It is generally accepted that sauerkraut supplies the body with the necessary vitamins during beriberi. It is simply impossible to single out the exact recipe for this product, since each housewife has her own and unique one.

Beneficial features

In sauerkraut contains a lot of ascorbic acid which has a positive effect on the immune system. Thanks to this, the body is better able to resist various viral and infectious diseases. Since sauerkraut contains vitamin C and fiber, it improves digestion, as these substances stimulate peristalsis and have a positive effect on bowel function. These properties will be especially useful for people with constipation. Sauerkraut pickle has been proven to improve hangovers.

Since this type of cabbage contains quite a few calories, this product you can eat during weight loss. Regular consumption of sauerkraut increases resistance to stress and improves metabolism in the body. In addition, the product has a positive effect on blood formation and promotes the rejuvenation of cells and tissues. in cabbage there are substances that help normalize blood cholesterol levels and strengthen the heart. It will be useful for men to know that sauerkraut has a positive effect on male potency.

The composition of this product also includes a lot of nicotinic acid, which positively affects the normal course of all processes in cells. It also adds shine to hair and strengthens nails. Sauerkraut is also an excellent prevention of the development of peptic ulcer..

Use in cooking

Due to its original taste, sauerkraut is used for various dishes. Salads, snacks, dumplings, first courses and side dishes are prepared from it. In addition, sauerkraut is used as a filling for various pastries.

The benefits of sauerkraut and treatment

The benefits of sauerkraut were evaluated after experiments, during which it was found that the brine contains substances that have an antihistamine effect. It means that regular use of this product reduces the risk of developing allergic reactions and counteracts the exacerbation of bronchial asthma. In addition, medical studies have shown that the substances contained in sauerkraut, resist the division of cancer cells.

Sauerkraut treatment is widely used in folk medicine. Eg, juice is used as lotions for faster healing of wounds and burns, and brine is used for hemorrhoids and constipation. Sauerkraut can be used in cosmetology, for example, to get rid of pigmentation and severe dryness of the skin. A mask with such a product will help cleanse the skin and narrow the pores.

Harm of sauerkraut and contraindications

Sauerkraut can cause harm due to the sulfur it contains, since this substance promotes gas production. It is worth controlling the amount of cabbage consumed, as in large quantities it can adversely affect the absorption of iodine, which in turn can cause an increase in the thyroid gland. Since this product contains a lot of salt, its consumption should be limited to people who are prone to edema or have vascular and heart diseases.

In addition, sauerkraut contains organic acids, which means that it is not recommended to use it with increased acidity of gastric juice, as well as for people with hypertension, kidney failure and other diseases of the pancreas.

Without a doubt, every inhabitant of our country is familiar with sauerkraut firsthand. And in Germany, it is generally a national dish. But, it is unlikely that everyone knows about the large number of useful properties of sauerkraut, because we fell in love with it not for that.

Each hostess prepares this crispy appetizer in her own signature recipe. In general, the meaning of cooking sauerkraut is to achieve fermentation of lactic acid bacteria, which is affected by salt, air and external temperature. The result of proper cooking is a tasty and incredibly healthy dish that lasts for quite a long time with proper storage.

As part of sauerkraut, there are many useful elements that are vital for our body:

Vitamins A, groups B, E, C (“responsible” for vascular health, liver function, improves iron absorption, helps blood formation processes and makes immunity stronger), H, P (strengthens capillaries, saturates tissues with oxygen and reduces the body's response to action foreign bodies), U (protects the gastric mucosa) and K;
Minerals - F (phosphorus), Na (sodium), S (sulfur), Cl (chlorine), Zn (zinc), I (iodine), Cu (copper), Cr (chromium) and Mo (molybdenum), Ca (calcium ), K (potassium), Mg (magnesium) and Fe (iron);
The dish is rich in complex carbohydrates - starch, pectin, fiber and organic acids. All of them contribute to good digestion, remove decay products, regulate metabolism and prevent cancer.

This rich composition gives sauerkraut benefits and many medicinal properties:

For the digestive system - increasing appetite, enhancing bowel function, normalizing microflora and acting as a mild laxative effect. For example, brine treats gastritis with low acidity, it has a stimulating effect on bile secretion, and it is also used to get rid of constipation and hemorrhoids.
For CCC - fiber in the composition is able to absorb cholesterol, preventing it from penetrating into the blood; removes bile acids from the body, preventing the development of atherosclerosis and ischemia.
With diabetes mellitus type 1 and 2, since it does not contain sucrose (if sugar is not added during cooking) and few simple carbohydrates. Enrichment of cabbage with lactic acid and enzymes ensures fermentation, which improves the activity of the pancreas, which is reduced in this disease. Symptoms of neuropathy are relieved due to the presence of B vitamins in cabbage. In diabetes, there are often problems with being overweight, which the snack also helps to get rid of.
Vitamin and mineral composition, as well as antioxidants in sauerkraut help the body resist viruses and infections during the cold season. But even if you already have a cold, cabbage brine will relieve a sore throat, cough, and high fever. To do this, you just need to dilute it with boiled water and drink or gargle.
For the central nervous system - a group of vitamins B has a positive effect on the transmission of nerve impulses, the work of the central nervous system and the peripheral nervous system, increasing resistance to stress. The lack of these elements makes a person irritable, impairs sleep, causes headaches and contributes to rapid fatigue, which leads to neuropsychiatric disorders.

The benefits of sauerkraut also extend to women, helping to maintain youth and beauty, eliminating some problems in appearance - lotions and masks relieve acne, age spots, freckles and oily porous skin.

About contraindications and dangers of sauerkraut

Despite the universal recognition by doctors and nutritionists of the health benefits of sauerkraut, it still has some contraindications. Organic acids and salt in the composition puts a ban on the use of snacks for the following health problems:

People with high acidity of gastric juice.
When there is a period of exacerbation of gastritis and stomach ulcers.
If there is increased gas formation.
With hypertension and pancreatitis.
If edema is diagnosed due to heart disease.
Renal failure and other kidney diseases in which a salt-free diet is indicated.
Stones in the gallbladder.

The appetizer also has some other properties that negatively affect the body - it stimulates appetite, which is not very necessary for people who are overweight, and salt leads to fluid retention + fermentation processes stimulate strong gas formation.

When eating sauerkraut, always focus on how you feel. To soften the action, you can simply remove the excess juice and add vegetable oil, which will help the body transfer the dish without unpleasant side effects.

Another important point is to observe the measure without overeating, and then the pleasant impression of a delicious product will not be overshadowed by anything.

The choice of cabbage for sauerkraut, features of recipes and additives

To make sauerkraut as useful as possible, without harm to the body, you first need to choose a good, dense and fresh fork - this is white cabbage, in which the head is slightly flattened on top. The following is a classic recipe for cooking:

cabbage is peeled from the upper leaves and finely chopped, laid out in cooked dishes, thoroughly mixed and ground with salt;
peel and wash the carrots, then grate them on a coarse grater and add to the cabbage;
tamp the composition tightly so that as little air remains as possible.

After a few hours, the juice should completely cover the entire cabbage to the top. If this is not the case, then you need to add boiled chilled water to the required volume.

The container should stand for 3 days in a room with room temperature, during which you need to pierce the surface with a fork, and preferably with a thin wooden stick, after which transfer the finished cabbage to a cool place.

You can use various additives that will add benefits and give the dish a peculiar taste. It can be apples (preferably Antonovka), cranberries and lingonberries, pumpkins and beets. Spices add spice - bay leaf, horseradish, cumin and allspice.

Homemade sauerkraut recipes

Now let's move on to the recipes for delicious sauerkraut. The classic version has already been given earlier. Now try to master the preparation of a healthy snack with apples:

3 fork white cabbage chopped into strips;
2-3 apples with 1 large carrot free from the peel and grate on a coarse grater, adding to the cabbage and salt (3 small spoons);
mix the composition thoroughly and mash until the juice is released;
tamp the finished composition into prepared clean jars and leave it in a room at room temperature for 40 hours in order to achieve fermentation.

For a snow-white color and a characteristic crunch, it is necessary to ensure the release of gases that occur during fermentation - this will be given by stuck wooden sticks.

At the end of the fermentation process, put the finished snack in the refrigerator, and after a couple of hours it can be consumed.

There is a recipe for cabbage with plums, lingonberries and mountain ash. For a 5-liter jar, you will need 3 and a half heads of cabbage, 6 apples, the amount of cranberry berries to taste, 5 juniper berries, ¼ cup sugar, some carrots, white bread (crust), currant leaf, a few cumin seeds and a glass of vodka:

Put large cabbage leaves and a crust of bread on the bottom of a clean container.
The cabbage is finely chopped and mixed with sugar, salt (to taste), carrots and cumin. It is necessary to tamp to a thickness of about 5 cm.
Then currant leaves are laid on top.
Peel the apples from the peel and seeds, cut and lay in the next layer.
Then again cabbage, mixed with cranberries (lingonberries) and cumin.
The last layer is laid again cabbage and carrots.
Place juniper berries evenly on top, pour vodka and cover the top of the jar with gauze.

Infuse at room temperature for 3 to 5 days, then also put in a cold place. Lingonberries with cranberries can be replaced with plum or chokeberry.

Here are some interesting recipes that will diversify your diet and at the same time fill your body with useful ingredients.