So it's time to harvesting of cabbage in the winter. It's time to ferment crunchy vegetables to the cold time of year to enjoy the vitamin dish.
Why do I need to make sour cabbage?
Sauerkraut beneficial effect on potency, reduces the level of sugar in the blood, increases appetite, has antiseptic and antibacterial properties.
Scientists made the discovery in 2005 that in the process of fermentation and fermentation in cabbage special substances are formed - isothiocyanates.
They prevent the reproduction and growth of cancer cells.
Sauerkraut - a great dispensary breast, liver, colon and lung.
100 grams of sauerkraut contains 50 mg of calcium and 280 mg of potassium.
These substances are necessary for the strength of bone. Regular consumption of sauerkraut is the ideal prevention of osteoporosis.
The last part of cabbage pickling appears lactic acid, which is capable of suppressing the division bacteria Helycobacter pylori - main cause ulcers and gastritis.
Lactic acid bacteria improve intestinal function and inhibit the activity of dangerous microorganisms.
Unfortunately, right booze do not know how all. We offer to cook the cabbage in a new way.
Cabbage salad "Autumn"
Ingredients:
5 kg cabbage (best grade Glory)
1 kg of carrots
0.5 kg onions
1 kg of peppers (color)
350 gr. Sahara
4 tbsp. l. coarse salt with uppers
0.5 liters of 9% vinegar
0.5 liters vegetable oil
Preparation:
1. Cabbage chop grater or a knife with multiple blades. It should get long and thin shavings.
2. Onion peel and cut into half rings.
3. Carrot Wash, scrape with a knife or iron sponge. Grate the carrots on a grater.
4. Bulgarian pepper washed, cut in half and remove the seeds. Then chop the peppers into strips, cutting diagonally.
5. Mix all the prepared ingredients, but do not crush and do not rub.
6. Add sugar, salt, vinegar and oil. Mix again.
7. Banks are cleaned and sterilized.
8. Decomposed salad banks, flattening a hand or a wooden pestle.
9. Leave jars at room temperature. Three days later, close the jar and put into the refrigerator or in a cool place.
Salad long shelf life and does not lose its taste.
Bon Appetit!
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