Sauerkraut without an unpleasant odor: how to cook a healthy dish correctly

Sauerkraut is a very healthy and tasty product that experts recommend eating for everyone. It is worth noting that it contains a lot of vitamins, especially vitamin A, as well as calcium, manganese, and potassium. Kale also contains organic acids that reduce the effects of free radicals that destroy cells. And the main property, which is more relevant than ever in the autumn and winter, is that sauerkraut strengthens the immune system because it is rich in vitamin C. It is also very useful for the gastrointestinal tract, as it is rich in fiber, which stimulates intestinal motility. Lactic acid bacteria prevent inflammatory diseases of the gastrointestinal tract and reduce the severity of digestive disorders, including when taking antibiotics.

The cook shared a recipe for delicious, crispy homemade sauerkraut with carrots and salt on Instagram.

Tips for cooking cabbage:

1. For good sauerkraut, it is important to choose fresh and firm cabbage.

2. Every day (preferably 2-3 times a day), pierce the cabbage with a wooden stick (to avoid chemical reactions) so that gas comes out from the bottom. Then press the cabbage with a wooden spatula.

3. Store the cabbage in juice and the refrigerator!

Ingredients:

• cabbage 1 kg
• salt 20 g (or 2% of the total weight)
• carrots 50 g

Method of preparation:

1. Finely chop the cabbage and put it in a deep dish. Grate the carrots in the same place.

2. Sprinkle the cabbage with salt and start to mash it to release the juice. The cabbage must be juicy because if there is not enough juice, you need to prepare a brine.

3. Put the bay leaf and peppercorns on the bottom of the jar and start tamping the cabbage. Press each layer well so that at the end the cabbage in the jar is completely covered with juice.

4. Put the jar in a bowl in case the juice leaks out. If the juice does not cover the cabbage, it will turn black and stink. Leave the cabbage in a warm and dark place for at least three days without a lid. Every day (preferably 2-3 times a day), pierce the cabbage with a wooden stick (to avoid chemical reactions) so that gas comes out from the bottom. After that, press the cabbage with a wooden spatula.

5. After 3 days, the cabbage is ready to eat! Close the jar with a lid and refrigerate without draining the liquid!