This is a fermented cabbage salad with beets and carrots. Against the background of mayonnaise salads, this is just a feast for the stomach and intestines, because they digest themselves without requiring such energy consumption from us (prebiotics and probiotics are two in one).
The largest animals we have are herbivores. And the bull, the symbol of 2021, would clearly approve of such a salad too!
Ingredients:
1. Fermented vegetables - 1 liter (cabbage 2 parts, beets and carrots 1 part)
2. Green onions - bunch
3. Vegetable oil - 2-3 tablespoons (cold pressed)
4. Ground black pepper - a pinch
5. Dill seeds - 1 tsp
6. Salt - 1 tablespoon (high quality)
7. Garlic - 1 clove
8. Zira - a pinch
(you can take much larger volumes of products)
Preparation
We ferment vegetables.
We take cabbage, carrots and beets, peel, wash well. Finely chop the cabbage, rub the carrots and beets on a fine grater. Mix with clean hands or with a wooden spoon in a deep cup, add the dill seed. We transfer to a jar, add salt water at room temperature (with dissolved sea, stone... salt). Cover with a lid (slightly not tight) and leave in a warm place for 2 days (periodically crushing it so that the vegetables give juice). When the cabbage has acquired a specific smell, it means that it is almost ready, we try it, put it in the refrigerator for the night.
Making a salad with fermented vegetables.
Put in a wooden cup sauerkraut with beets and carrots, sprinkle with pepper and cumin. Then we cut the green onion, pour it with oil, mix and the most useful probiotic salad is ready. Delight! And most importantly, such a salad is definitely not a false celebration for the belly! Great mood, friends! :) Good health to all of us.
"Good, and salted cabbage - and put on the table is not ashamed, and eat - not a pity!"
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