2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Crispy and sauerkraut goes victoriously through the centuries and is invariably present at our table. It is used by different cultures around the world. There are thousands of recipes and ways of preparation, but the result is that everyone appreciates the taste and benefits of sauerkraut.
However, there are basic rules that must be followed during preparation so that the souring process can run properly and in the end we can enjoy something tasty and useful.
It is best to use glass or enameled containers and in no case plastic or galvanized. Granite stone or a full glass vessel are suitable for weight, but not metal products.
The finished sauerkraut is stored at a temperature between 0-2 degrees. It is not desirable to freeze because it becomes soft, changes color to beige and loses its useful properties.
Care must be taken during storage that the cabbage is completely covered with juice, because otherwise it begins to darken and change its taste. When the cabbage is not in the juice, the vitamin C contained in it also begins to break down.
Sauerkraut is very rich in vitamins. Only two hundred grams of it cover almost half of the daily need for vitamin C. Cabbage also contains vitamin B6, which helps to better absorb protein, so it is recommended to serve as a side dish to meat dishes.
In addition to vitamins, sauerkraut contains a large amount of nicotinic acid, which ensures the normal course of vital cellular processes and gives hair shine and nail strength.
It also contains many trace elements such as potassium, iron, magnesium, zinc. Sauerkraut is an excellent prophylactic against ulcers of the abdominal wall and duodenum.
The structure of cabbage promotes better digestion and improves the microflora of the gastrointestinal tract. In general, it strengthens the immune system and regulates metabolism. It also has a healing effect on stomach pain.
It is also useful as a way to maintain your figure. Its caloric content is lower even than low-calorie fresh cabbage. At the same time, when consumed, it creates a feeling of satiety. The tartaric acid contained in cabbage prevents the conversion of sugar and other carbohydrates into fat.
Although the benefits of sauerkraut are undeniable, caution should be exercised when using it if you have increased stomach acidity, pancreatic disease, kidney failure, gallstones or hypertension.
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