Sauerkraut: what are the benefits of the dish and how to pickle the vegetable properly

Sauerkraut is a delicious, healthy and versatile dish for all occasions. It is prepared in different ways for the winter: with carrots, beets, honey, brine, and even cranberries. The most important thing is to strictly observe the proportions, especially of salt, so that the cabbage does not darken or turn sour.

Dietitian Natalia (dietolog.vlasnyuk) wrote about the beneficial properties of the dish and shared a recipe for sauerkraut with carrots on her Instagram page.

Useful properties of sauerkraut:

• Studies have shown that regular consumption of sauerkraut reduces the level of bad cholesterol in the blood, normalizes carbohydrate metabolism and even prevents tumors.
• Sauerkraut contains provitamin A, vitamins C, B1, B2, B3, B6, K, U, which normalize the functioning of the stomach and intestines.
• Sauerkraut is also a source of vitamin C, which helps strengthen the immune system.

Ingredients:

• cabbage - 2 pcs.
• carrots - 400 g
• Himalayan salt - 25 g
• water - 1 liter

Method of preparation:

1. Chop the cabbage and grate the carrots.

2. Mix the vegetables together and put them in clean 3-liter jars, tamping them down tightly.

3. Dissolve the salt in water. Fill the jars with cabbage with the resulting liquid. After that, put the containers with cabbage on a board and put some weight on top. Leave in this form at room temperature for 3 days.

Note. The cabbage should be pierced with a wooden spoon every day to allow carbon dioxide to escape and not interfere with the fermentation process. On the third day, you can eat the cabbage. Store it in the refrigerator.