Cabbage leaves contain large amounts of ascorbic acid. To get the most out of your health benefits, the following should be borne in mind when choosing raw materials for cooking and preparing meals:
- When cooked, most of the vitamin C in cabbage leaves is destroyed.
- Less nutrients are lost if steamed cabbage leaves in a closed container.
- More ascorbic acid is found in the inner leaves – those that are closer to the middle of the fork.
- Ascorbic acid retains well in sauerkraut when stored properly in the refrigerator or other cold place.
- If you ferment cabbage forks whole or in halves, then 1.5 times more useful vitamin will be preserved in it than in finely chopped.
- The vitamin composition of cabbage is well preserved when frozen. In this form, it is perfectly stored in the winter in the freezer, on the balcony.
etc.and loses only 10-15% of vitamins. But re-freezing can destroy up to 40% of the vitamin composition.
Cabbage is harvested and canned in different ways: whole and pre-chopped, fermented and poured with brine, apples, carrots, other vegetables, berries, salt, sugar are added to taste.
For fermentation in small containers (bucket, saucepan) take 13-15 kg of fresh white cabbage; from it you get about 10 kg of sauerkraut. For 1 kg of chopped cabbage leaves add 30-50 g of carrots grated on a coarse grater and 20-30 g of salt. The cabbage laid in a container, rammed with a crush and covered with green leaves from above is pressed down with a load.
During fermentation, which should take place at a temperature of 18-20 degrees, it is necessary to ensure that the juice level in the container is 2-3 cm higher than the cabbage.If there is a shortage of brine, it should be topped up (20 g of sugar and 30 g of salt per 1 liter of water) …
Fermentation should continue for 4-6 days. During this period, the cabbage will need to be pierced three times. After the end of the fermentation process, the cabbage should be moved to the cold. For taste, you can add apples (whole or halves without centers), cranberries, lingonberries (whole) or bell peppers, cut into strips, into it.
From the spices, bay leaves, oregano, dill and caraway seeds are added to taste.
In the middle of the container with sauerkraut, you can lay halves or quarters of whole heads of cabbage.
An option for harvesting cabbage is salting with hot brine… Chopped cabbage mixed with grated carrots is laid out in 3-liter jars and poured with hot brine (1 tablespoon of salt and sugar per 1 liter of water). Such cabbage will be ready in 3 days, and then it should be kept in the cold.
Canned cabbagewhen it is not possible to store it in the cold. To prevent damage to the workpiece, immediately after the end of the fermentation process, it is transferred to specially prepared jars (the optimal volume is 1 liter) and poured with hot boiled brine in which it fermented (100 g per jar). If there is not enough liquid, a fresh brine should be prepared from 20 g of salt per liter of water. The jars are closed with metal lids, pasteurized for half an hour at a temperature of 85-90 ° C or sterilized for 25 minutes at a boil, and then rolled up.
Cabbage blanks for the winter are not just a popular snack or salad blank. Cabbage is a source of vitamins and minerals, which is also perfectly stored throughout the winter.
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