How sour cabbage

Sour cabbage is an excellent source of vitamins and nutrients during the winter months , I cabbage contains a variety of nutritional and medicinal ingredients such as cellulose, tartronske acid hidrosulubni vitamins, vitamin C , vitamin A , calcium, protein , chlorophyll , and a certain percentage of iron . The process of pickling cabbage , have been shown to increase the nutritional properties of cabbage . How pickled cabbage later in this text.

Recipe for Sauerkraut

The acquisition of cabbage head in early November , not before . The best " Futoski cabbage " when he says futoški cabbage refers to the variety of cabbage and not in place of cultivation , but it is easiest to find in Futogu . The leaves are green heads with poorly pronounced innervation which is the main advantage Futoski cabbage retains the softness and charm can be easily bent.

When did you get the cabbage , put it in a barrel , the base recipe for sauerkraut is 3% salt to the volume of the barrel, how hard cabbage does not matter . So the easiest way to dissolve in water before filling , so it will be evenly distributed . Water is poured almost to the top , then put the pressing (stone or plastic pressing device for pickling cabbage , it is available in all plastikarama ) . Bure must stand on a constant temperature every five days decant the liquid from the bottom and dressing up, you can pretakati through a tap , if you do not have the hose like decanting wine.