Neutral cabbage diet`s sauerkraut salad

There are many recipes for making sauerkraut. It is a reliable assistant in diets. Sauerkraut provides good intestinal flora. This method is part of the neutral cabbage diet. It can remove toxins from the body and destroy body fat. Sauerkraut is not dangerous during pregnancy, helps to get rid of nausea. It is healthy for men also. It has a beneficial effect on the reproductive system, increases strength. Along with carrots, you can add radishes or turnips, grated coarse on a  grater. Try adding garlic, ginger, jalapeños, peppers, grapes, apples, beets, pumpkins, lingon berries and cranberries to your sauerkraut.

Recipe for sauerkraut.  

1. Choose late cabbage from last year because there must be natural bacteria on the leaves. Choose a well-shaped, tight head of about 3 kg, without damage or signs of rot. Such cabbage is often characterized by white or very light green leaf color.

2. The jar is disinfected with boiling water. The water must then be poured out and the cans dried thoroughly.

3. Cut the head of cabbage into thin slices from a halved and split part of the head of cabbage. Thinly shred approximately 1 to 2 mm thick strips. Knead and rub the cabbage strips so that they are watered and become a little soft, press with your fingers and hands until the juice releases. Coarsely grate a couple of carrots on a grater. Mix with the cabbage.

4. Put everything in a large jar, approx. 3 liters. Cabbage should be packed as tightly as possible in the jar. Fill it up to the top. You can use a mortar and pestle, a wooden stick or press the cabbage with your hands.

5. Salt coarse-grained salt without iodine that is poured from the top of the jar with water that has first been boiled and allowed to cool. All the way up. Not too much salt, about 15 grams/kg.

6. Cover the neck of the jar with a piece of gauze folded several times or a thin cloth and secure with a thin rubber band or loose fitting lid.

7. To improve the fermentation process, and also so that the cabbage does not have a bitter taste, make sure to stick a wooden stick and make holes in the cabbage down to the bottom of the jar 2-3 times a day. This is to release the gases that are formed during fermentation. During this process, the layers of cabbage loosen slightly and are not allowed to dry out. In that case, press the cabbage down again so that the juice covers the top layer of the cabbage pulp. This must not be forgotten, otherwise the cabbage will be bitter. Cabbage juice will flow out very actively at this point as the fermentation process takes place. It can be collected with a bowl-shaped dish under the jar as it overflows during the fermentation process. It can be drunk and is useful. The stick of type wooden material preferably slightly rough filed with a diameter of approx 6 mm and 30 to 40 cm long.

After about a day, the cabbage starts to turn sour. A characteristic smell and foam that is removed will appear on the surface of the cabbage juice. When the fermentation process is over after usually 3-4 days, close the jar with a lid and store it in a cool place, maybe the fridge. Do not note subzero temperatures.

Bon appetit!