Sauerkraut is a characteristic recipe of Central European gastronomy, already famous all over the world. It is a probiotic product from fermented cabbage.
Also, how preparing it at home is simple and cheap, you can benefit from the properties of probiotics in the simplest way. Next, we tell you how to do it step by step, clearly and simply.
sauerkraut
Sauerkraut is basically fermented cabbage. Indeed, The word “sauerkraut” ultimately comes from the German “sauerkraut” which means “sour cabbage”. Therefore, to prepare it, you hardly need salt and cabbage.
In fact, sauerkraut is nothing more than the result of fermentation of cabbage leaves in salted water. So simple.
Much more than a probiotic food
As we indicated earlier, sauerkraut is a product with probiotic properties. That is, it contains live microorganisms that can provide benefits to our digestive health such as they stimulate digestive enzymes and facilitate digestion. In addition, they strengthen the immunity of the intestinal mucosa.
Probiotics grow naturally in fermented products. Because of this, they can be found in a wide variety of foods such as:
- Yogurt
- kefir
- Tempeh
- some types of cheese
While the most studied types of probiotics are Biphidobacteria and Iactobacillus (L. Casei, B. Bifidoetc.), there are many other types that have not yet been explored.
On the other hand, the properties of sauerkraut are not limited to the fact that it is a probiotic food. Furthermore, it contains vitamins C, B and K. It is also a source of iron and magnesium. It also contains antioxidants such as lutein and zeaxanthin which are important for eye health.
Anyway, It’s also high in sodium. so if you are one of those who should limit its consumption, we advise you to refrain from consuming sauerkraut.
How to make homemade sauerkraut
ingredients
As indicated above, to prepare sauerkraut at home you will only need:
- 1 green cabbage (you can also use red cabbage, but the traditional recipe is with green cabbage)
- Salt (15 grams of salt for every kilo of cabbage). Table salt isn’t the best option. He prefers sea salt.
- 2 or 3 carrots (optional)
You will also need to have a glass container or jar to store the sauerkraut.
Preparation
cut the vegetable
- First of all, clean the cabbage well. For better fermentation, choose only leaves that are in good condition. Then remove the black parts from the leaves and discard the stem and the large white part of the heart.
- Next, cut the cabbage into very thin strips. At this point you can weigh the cabbage to see how much salt you will need.
- If you choose to add the carrot as well, follow the same procedure. Take 2 carrots and clean them well, removing the skin. Then cut them into thin strips and mix them with cabbage.
Add salt and get the brine
- Then divide the amount of cabbage obtained into several piles and start with one of them. Place the first pile in a bowl and sprinkle with salt.
- Then, with mortar or by hand, you should squeeze hard or rub the cabbage vigorously for a few minutes. The goal is for some of the cabbage juice to drain and collect at the bottom of the bowl. This juice or brine will be the one that carries out the subsequent fermentation.
- Then do the same with the next bunch of cabbage: sprinkle with salt and rub. So on until you’re done with all the cabbage.
Keep in the pot
- Then put the mixture in the glass jar. As you place it you have to go and press very well, so that no air remains. That is, it must be well compressed.
- At this point, there should be enough brine or juice to cover the cabbage in the pot. If not, you can complete it by mixing 3 tablespoons of salt per liter of water and covering the cabbage in the pot.
- Don’t fill the mason jar to the top, just to the neck.
- Finally close the jar very tightly and let it ferment at room temperature in a dark place for 2-4 weeks.
Easy? After the required weeks of fermentation, the sauerkraut is ready to enjoy.
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