Sauerkraut contains lactic acid — an excellent cleanser for the whole body. In the post, in the absence of fermented milk products, not to do without sauerkraut.
We consider sauerkraut to be a traditional Russian dish.
But some historians believe that the Chinese have invented sauerkraut.
In addition, in the kitchens of many nations there is a dish that is very similar to our sauerkraut.
In Russia, cabbage has long been treated with respect — what is fresh, what is saucy. The harvest of cabbage (young green cabbage does not count) began on the Exaltation (September 27): on that day the cabbage and dishes from it were necessarily present on the table.
Then the cabbage and sour.
Kvass cabbage is better in the autumn — because white cabbage of late or medium ripening with strong elastic leaves is best suited for souring.
Sauerkraut contains lactic acid — an excellent cleanser for the whole body. This substance also strengthens the intestinal flora.
By the way, in the post, in the absence of fermented milk products, sauerkraut can give the body the necessary amount of lactic acid bacteria.
The use of sauerkraut has a positive effect on the condition of the skin: irritations and rashes disappear, complexion improves.
Cabbage pickle helps after active drinking.
Sauerkraut can be unhealthy for people suffering from gastritis with a high content of gastric acid. Sauerkraut and its juice are contraindicated in peptic ulcer, kidney, liver and pancreas diseases.
When eating cabbage may cause increased gas formation and heartburn.
Kvastyat white cabbage, and red cabbage.
Apples, carrots, cranberries, lingonberries and other additional ingredients are added to sauerkraut.
Spicy sauerkraut is famous in Korea kimchi (kimchi) — from Chinese (Peking) kale.
Kvass cabbage is easy.
First, it is cleaned from the upper leaves, washed, cut in half, remove the stalk, chop the cabbage into strips.
Then sprinkle chopped cabbage with sugar, salt, pepper, fennel seeds and fray until juice.
Cabbage tightly placed in a jar and tamped, cover with a flat lid, put on top of the oppression and leave in a warm place. While the cabbage is brewed, it is pierced with a long wooden rod, so that gases can escape.
Sauerkraut is prepared from 3 to 7 days.
The cabbage fermented with whole heads of cabbage will turn out to be tender and elastic, and the pickle will be more delicious if you pour handful of crushed corn between rows of heads.
Quite often cabbage is fermented with apple, lingonberry, cranberry.
Very sour sauerkraut is washed, but only with cold, but not warm water, otherwise it will wash out more nutrients and taste substances.
After washing the cabbage must be squeezed.
Before serving, sauerkraut is seasoned with vegetable oil, usually sunflower oil.
Sauerkraut is used to make sour cabbage, stewed cabbage, bigos, salads.
Traditional korean kimchi — none other than extremely spicy sauerkraut.
To make kimchi, Chinese cabbage (you can also take an ordinary white cabbage) is cut into strips 2–3 cm wide, poured with salt and left for several hours.
Then finely chop the onion, garlic and ginger root, sprinkle them with hot red pepper, mix with cabbage, put in a ceramic or earthenware dish and stand under the load for 3–5 days.
Kvass cabbage, usually starting in September and in the autumn months following it.
In late autumn, in winter and in early spring, sauerkraut is one of the most useful and necessary for the body products of Russian cuisine.
Buying ready sauerkraut in the store, pay attention to its color. Cabbage should be white and golden, fresh in appearance, in any case not gray and not dark.
A too-white vegetable with a sweetish taste should also arouse suspicion.
If possible, look at the composition of the product. The real sauerkraut — without vinegar (acetic essence, acetic acid).
With vinegar is not pickled, but pickled cabbage.
In addition, the vinegar will most likely be table synthetic.
The best cabbage should be prepared and stored in wooden tubs in a dark and cool place, then it will have a unique attractive flavor and retain all its positive qualities.
In addition, the tree, from which special barrels are made, contains many antioxidants that are transmitted to cabbage during its fermentation.
By the way, the larger the vegetable is cut, the more vitamins and trace elements will be stored in it.
For storage of sauerkraut, it is necessary to maintain the optimum temperature, around zero degrees or slightly higher. A very low temperature will contribute to the loss of taste and a large number of vitamins, and a high one — to fermentation and oxidation of the product. At home, it is best to store sauerkraut in the refrigerator.
It is necessary to ensure that the cabbage was immersed in its juice, otherwise it will wither.
Pies, pies and casseroles with sauerkraut can be cooked all winter, and they will not get bored. Only.
Recipes solyanka with sauerkraut belong to the Russian tavern cuisine. They are cooked in a pan,.
In Russia, pickling cabbage is a real popular custom. The most famous Russian dish.
On salads with sauerkraut it is often said “It’s not a shame to serve, and they will eat it — not.
Red cabbage in taste and nutritional qualities resembles white cabbage, but in appearance.
White cabbage is the most popular cabbage in our country. Raw and boiled, stewed and.
Lingonberry is a close relative of the cranberry, it only grows not in swamps, but in the forest, and.