Billets are delicious and healthy: sauerkraut without salt, prescription for a prescription

However strange it may sound, cabbage can indeed be preserved without salt. And it turns out not only tasty, but also especially useful. After all, salt, even in small quantities, is harmful to our body - joints, blood vessels, endocrine system. Therefore, if you care about your health, pay attention to the technology described!

Cabbage vitamin

If you like assorted salads, sauerkraut (without salt), the recipe of which we quote, you will certainly be interested. What is required for cooking? The main component is 3-3.5 kg, the Bulgarian pepper - 500 grams, a bunch of parsley, a glass of natural honey and a liter of boiled water.

Notice how good this sauerkraut without salt. The recipe includes not only foods rich in vitamin C, but also honey. So, the salad will support you in winter and spring, when the body is especially weakened. Yes, and it is very tasty!

How to prepare such sauerkraut without salt: the recipe recommends cleaned and loosened from the top leaves of the head to chop thinly or sow with a machine. Grind greens, and pepper cut into cubes or straws. Mix all ingredients and tightly fill them in jars. Prepare the fill, fill it with a container of cabbage. Cover the jars with lids and put them in a cool place. A week later, sauerkraut (no salt recipe - please specify!) Can already be displayed on your table.

Cabbage with carrots and spices

It is possible to harvest "crunches" not only without salt, but also without water. The main thing is to choose a juicy variety. It is possible to ferment in a conventional enamel bucket or pan. For example, the proportions are as follows: cabbage - 5-6 kg, carrots - 1.5-2 kg, bay leaves, sweet pepper peas - at your discretion. As a spice suitable coriander and seeds of dill - about half a glass. They are needed so that once sauerkraut is made without salt, a more intense taste is obtained.

How to cook everything? Carrots grate on a coarse grater. Cabbage chop finely or medium. Stir vegetables in a wide basin. Add the spices and mix them again so that everything is distributed evenly. After that, place the workpiece in a bucket. True, here, too, has its own cunning. Dumping should not be the whole mass at once, and put in small layers, portions, well ramming, so that the vegetables lay tight. Next, cover the blank with a clean cloth, then with a plate turned upside down. And from above - heavy oppression (the heavier, the better). In it - the second secret of how to salt sauerkraut without brine. After all, you need vegetables to release juice, then the conservation process will begin. With properly selected oppression, the juice appears after about half a day or two. It covers the entire product, and you can not be afraid that the blank will turn black or become wadded-soft. When there are a lot of liquids in the bucket, you can decontaminate, put a small load in place of it. After another day, remove it. Just cover the bucket and put it in a cool place. After 5-6 hours after that, your sauerkraut is ready for use! Transfer it to cans, put in the refrigerator, and use as needed! And if you crumble finely onions, especially green, add to a plate with salad, refuel with oil - it will be so delicious that you do not need any delicacy!

Eat for health!