How to make sauerkraut
 

Since ancient times, sauerkraut has been a favorite dish of our ancestors: pickling made it possible to preserve the harvest and always have a tasty and healthy product on the table. Our grandmothers knew how to cook dozens of delicious and healthy dishes from sauerkraut. But in its raw form, it is the most useful – it contains many trace elements, vitamins, which is especially important in winter and spring, it helps to improve digestion. Very soon there will be no cabbage left in stores, and it’s just time to stock up on sauerkraut.

The most useful is sauerkraut in its own juice, it is easy to make, and if you do everything right, it always turns out. Here are a few important points to consider when picking cabbage:

– For pickling cabbage, it is necessary to choose late varieties: such cabbage is large, dense and heavy, and its leaves are quite thick.

– When pickling cabbage should not be exposed to direct sunlight, pickling should take place in a dark place.

 

– Some housewives have mold on the cabbage or mucus forms in it. The reason for this is improper storage of sauerkraut.

You can see how to properly ferment cabbage and store it in this video instruction.

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