Sauerkraut in a jar is a healthy, long-lasting and natural version of fermented food, full of vitamins and probiotics. Discover a simple recipe that will strengthen your immune system and prepare you for winter.
Sauerkraut in a jar is an ancient recipe that has been preserved through generations – but today we are rediscovering it as the real thing. great food.
When the temperatures drop, the body craves warm, nutrient-rich foods. That's why sauerkraut is a must-have – contains natural probiotics, vitamins and minerals that strengthen the intestines and the immune system. Fermentation not only extends the shelf life of food, but also increases its nutritional value.
Sauerkraut in a jar – the perfect solution for smaller quantities
In the past, people pickled cabbage in large wooden barrels, but today we are increasingly looking for convenient, smaller versions. If you don't have space for large containers in your apartment, sauerkraut in a jar is the ideal solution. It is quick to prepare, and the result is just as tasty and healthy as the traditional method.
The cabbage is fermented in its own juice – without additional water, only with salt and spicesThis preserves its natural crispness, freshness and slightly sour taste, which goes perfectly with roast meat, potatoes or sarma.
A treasure trove of health in every spoonful
Every bite of homemade sauerkraut is packed with incredible nutritional power. It contains high amounts of vitamin C, which helps protect cells from free radicals and supports natural immunity. It is also rich in vitamin K, essential for strong bones, and fiber, which regulates digestion.
Recipe for sauerkraut in a jar
Ingridients:
• 1 head of medium-sized white cabbage (about 1.5 kg)
• 1 and a half tablespoons of salt
• a few peppercorns to taste
• a pinch of sage or cumin, optional
Preparation process:
First, remove the outer leaves of the cabbage, especially any that are damaged. Then wash the cabbage and cut it into quarters. Use a knife or grater to cut it into thin strips. In a large bowl, salt it, then gently mash it with your hands to release the juices.
Add spices – pepper, sage or even a few corn kernels if you want the cabbage to get a slightly golden color. Gradually fill the sterilized jar with cabbage, pressing it down well with your fist as you go. Pour over the liquid that was left in the bowl.
To be cabbage always covered during fermentation, place a small jar filled with pebbles or water on top to act as a weight. Cover the jar with a clean cloth and secure with a rubber band – this will allow the cabbage to have access to air while protecting it from dirt and insects.
The first 24 hours Press the weight a few times to release more liquid from the cabbage. If the cabbage is not completely covered after a day, add salted water (one teaspoon of salt per cup of water).
Fermentation and storage
Let the cabbage ferment. 3 to 10 days at room temperature (up to 23 °C). During this process, the flavor gradually develops – after just three days you can taste whether it has reached the desired level of acidity. When you are satisfied with the flavor, close the jar and move it to a cool place – in the cellar, pantry or refrigerator.
Sauerkraut prepared in this way can lasts up to two monthsIt gets tastier every day as the slow fermentation process continues.
With every spoonful of homemade sauerkraut, the body is filled with natural strength that protects against viruses and strengthens immunity - A real immune bomb from home cooking.
