How sauerkraut is made?
Grate strong and healthy cabbage heads into strips and mix them with salt. This has to be placed in a wooden tub for acidification and then squeezed tightly with a wooden bat so it begins to expel the water.
Cover cabbage with a linen cloth or board and burden it with stones. The water that covers the cabbage prevents the access of air, so cabbage does not spoil, but the lactic acid fermentation takes hold and it sours.
Correctly made sour cabbage (sauerkraut) is pale yellow, soft, crunchy and has a pleasant sour smell. Cabbage that stinks of mold or rot, is too moist, oversalted, too acidic or even pink, has not been properly acidified and is not suitable for consumption.
Treasure of health
Sauerkraut contains large amounts of vitamins, especially vitamin C, minerals and fibers.
Like most other fermented foods, sauerkraut also promotes cleansing of the digestive system and improves metabolism. Thus, due to the improved intestinal flora, nutrients are easier absorbed in the gut. This consequently strengthens the immune system.
Eating sauerkraut resolve many health problems associated with winter colds, anemia, skin and obesity. The research results suggest that sauerkraut is working against the development of cancers, especially effective as prophylaxis against the development of colon cancer.
Due to its highly beneficial effects for health, it is best to eat sauerkraut raw. Cooking causes sauerkraut to lose some of its healing powers. Raw sauerkraut can be prepared as a separate salad or added to a winter salad.
Prepare excellent winter salad. Mix drained sauerkraut with pumpkin or extra virgin olive oil and spice it with ground cumin and crushed garlic. If you add cooked beans or sliced boiled potatoes, will be with a piece of black bread suffice as a separate dish.
Sour red cabbage
Like white cabbage you can also acidify red cabbage. It is prepared in the same way. Due to the beautiful violet-red color it is particularly suitable for raw salads or can be prepared as stew. The only difference is durability. Enclosed in a glass jar red cabbage lasts about a week, while white cabbage lasts for three weeks.