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How To Make Sauerkraut

Sauerkraut is fermented vegetable, but far from being harmful, is a very healthy and nutritious food. More so if you prepare at home by following these tips.

In preparing sauerkraut and always use clean items in good condition, and kept in sterilized jars good closure.

Recipe for Sauerkraut and Secrets

In this note we show you how to prepare homemade sauerkraut for a simple reason: it is delicious and healthy, what more could you want in a meal? Is that in their preparation method saves an ancient secret that makes our body to function at full steam, with a generous supply of nutrients including vitamins, minerals and enzymes, and also results in a magnificent contribution of beneficial bacteria to our body.

Sauerkraut, fermented vegetables and healthy

Sauerkraut can be classified in the category of fermented vegetables along with pickles, natto, miso, kombucha and kimchi. Your generous contributions to health earned them worldwide fame in recent times, so we usually find them prepared, packed, labeled and ready to eat on the shelves of supermarkets, although many made with aggregates rather than contribute to our health detract such as salts, oils, chemicals to stabilize, flavoring, coloring and more.

But the real natural process is the opposite. Done properly and observing the relevant safety measures, fermentation of vegetables increases the nutritional content of foods, including pro-biotics and other beneficial bacteria to the organic functions, mostly the digestive tract. This strengthens the intestinal flora, traffic is regulated, better detoxifies the body, helps to alkalize the blood, improves digestion, relieves symptoms of irritable bowel syndrome, constipation and improvement, to put it simply, we have a long life healthier.

So also submitted by the United Nations Food and Agriculture, FAO, which strongly supports the value of micro-organisms added to foods (pro-biotics) in strengthening the immune system and respiratory alive, and combat infections
The secret to preparing Homemade Sauerkraut

To make fermented vegetables at home need the vegetables, salt (sea is better, the commercial is very polluted and unhealthy) and a glass jar with lid good sealing, no more than that. Although there are many additions and adjustments you can make to the recipe, these three are indispensable for processing.

Sterilize the bottle and cap, and confirms its good closure. That is what will allow the multiplication of bacteria naturally present in vegetable oil. Also looking for a home site that is warm and stable climate (18° C to 20° C), where you can lay your sauerkraut for some time, for 4-8 weeks without moving and away from sunlight or drafts . You can avail yourself of a simple thermometer environments to define the most appropriate location, for maintaining a controlled temperature fermentation is essential to safeguard the security of sauerkraut.

How to Make Sauerkraut at home

Sterilize your jar with tight-fitting lid and prepare your items such as a table and also sterilized knife good edge (or mandolin), a clean and roomy bowl and weighing scales.

Prepare cabbage (cabbage) removing their outer leaves, separating the leaves, stem and removing any unsightly area. Weigh it with a precision scale, in order to calculate salt intake (15 grams per kilogram of cabbage). Divide into 4 quarters and sees each cutting into thin strips. Place in bowl, sprinkle with the corresponding amount of salt, and then cut the next room for layers in the bowl.

When done, let stand 5 minutes and mix well to incorporate juices, salt and strips. When mixing, “stripping” the col, hit and squeeze to extract more juice and create basic brine. Then fill the glass jar up to the neck, pressing down firmly to remove air and liquids incorporating the ability to complete: should be no air inside. If necessary, you can prepare brine (3 tablespoons salt for each quart of water) to complete the area of the bottle. Close and cover very well, and place in a warm, dark place (about 20° C) for 4-8 weeks.

Remember that after you must keep open inside the refrigerator. You can also create your own variations of homemade sauerkraut with juniper seeds, shredded carrots, raisins, cinnamon sticks, grated onion, apple, fennel strips or even chopped seaweed.