Salt-Free Sauerkraut: A Nutritious Cabbage Snack

A very simple and healthy cabbage snack! Many people know firsthand about the beneficial properties of such a simple product as sauerkraut. It is rich in vitamins C, K, B6 and many other useful substances that the human body needs for its normal functioning. This product improves immunity, improves the functioning of the heart and cardiovascular system, helps the functioning of the stomach and intestines, enriches the body with iodine necessary for the normal functioning of the thyroid gland and promotes stress resistance of the body. And sauerkraut without salt is many times more valuable, since not everyone can eat salt, and it is not healthy.
cook time: 48h 30 min
Freya Ashford
Salt-Free Sauerkraut: A Nutritious Cabbage Snack

Nutrition Facts (per serving)

29
Calories
7g
Carbs
2g
Protein

Ingredients (16 portions)

Basic:

Carrot 500 g
White cabbage 3 kg
Dill (seed) 30 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the cabbage snack. As a rule, white cabbage is fermented in late autumn, when it contains the maximum amount of lactic acid. We clean the head of cabbage from the top dry and dirty leaves, cut it into two parts, and remove the stalk.

Step 2

Step 2
Cut the cabbage into thin strips or small pieces. But you can simply cut it into large pieces that can easily fit into a jar later, it will be faster, but the size of the cabbage pieces does not affect the taste.

Step 3

Step 3
Wash the carrots, peel and grate on a coarse grater. Place the cooked carrots in the container with the cabbage. It is better to ferment cabbage in a large enamel saucepan or other container that will not oxidize from interaction with vegetable juice. Add dill seed to cooked cabbage and carrots. Mix everything thoroughly and mash the vegetables with your hands for a few minutes so that they release the juice.

Step 4

Step 4
You need to put pressure on top of the cabbage, for example, a smaller pan with water, so that the juice is actively released from the vegetables. Leave the workpiece at room temperature for two days. It is better to place the pan in a basin so that the released juice does not leak onto the floor or table.

Step 5

Step 5
After the specified time, place the cabbage preparation in clean, sterilized jars, close the lids and store them in the refrigerator or other cool place.

Step 6

Step 6
Sauerkraut is ready. You can serve it as a healthy and tasty salad by adding chopped onions and seasoning with vegetable oil, or use it to prepare soups and other dishes. In some sauerkraut recipes, in addition to carrots, beets, apples, cranberries and other additives are added. They will improve the taste of the finished dish, add a special flavor, and also supplement the vitamin composition. Bon appetit!

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