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Cabbage is not a particularly rare ingredient. You can buy it all year round. Unfortunately we have learned to use cabbage only as a side dish to very fatty courses – for example pork with dumplings and cabbage. However, such sauerkraut is a source of lots of vitamins. It is said that whoever eats sauerkraut every day does not have cellulite. And with its help you can also lose weight. In this article you can look forward to a recipe for sauerkraut that you will enjoy and that will help in all of the above-mentioned aspects.
Preparation of homemade sauerkraut
For the preparation you will need:
- 2.5 kg of white cabbage (i.e. about two smaller heads),
- 80 g of salt,
- 2 bay leaves (can be omitted),
- 1 teaspoon of whole peppercorns (can be omitted),
- 2-3 quinces (for color).
Wash the white cabbage and shred it into thin strips. In a large bowl mix it with the salt and stir for about 5 minutes, until the cabbage releases its juice. At this point you can add spices (if you use them). Divide this mixture into jars along with the juice the cabbage released. Fill the jars with water so that the cabbage is completely submerged. Then seal the jars. Let ferment for about a month at room temperature. Then move to a cool place (for example a cellar) and store at a temperature lower than 5 °C. The cabbage will last about two months this way. Shelf life can be extended by sterilization.
Nutritional value of sauerkraut
In 100 g of sauerkraut you can find 15 mg of vitamin C and the following health-beneficial substances: folic acid, vitamin B6, iron, sodium, magnesium, calcium, proteins and fiber. For these reasons sauerkraut is highly recommended for vegans and vegetarians. Red cabbage contains even more health-beneficial substances than the more widespread white cabbage.
Sauerkraut against ailments
And how can sauerkraut benefit you? It acts, for example, against digestive problems. Thanks to its fiber content it lowers cholesterol levels in the blood. It also suppresses the growth of cancer cells.
