In recipes, we present the homemade chucrut recipe, a natural food from the fermentation of the cabbage. This vegetable has great nutritional value and its beneficial properties multiply during the process of lactic fermentation that results in chucrut. This food acts as a powerful digestive that favors intestinal regulation. During the fermentation of the cabbage, bacteria multiply, favoring the probiotic effect that is so beneficial to our microbiota or bacterial flora. These and other contributions are obtained above all if the Chucrut is homemade, something that is very simple to do. Therefore, in recipes, we teach you how to do homemade chucrut, how to take it and what its benefits are.
| 🚻 6 Diners | 🕘 24h | 🍵 Difness Low | 🤯 |
| Ingredients to make homemade chucrut: |
| 1 cabbage/white cabbage salt grove pepper laurel |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make homemade chucrut:
1. Remove the external leaves of the cabbage, because they are usually spoiled. Cut it into rooms, remove the trunk of the center and cut it into very thin strips. Weigh the cabbage to know how much salt we use: if you have 1 kg of colw will be 20 g of thick salt, approximately 2 percent.
2. Place the chopped coll liquid.
3. Place the cabbage in a large bottle with wide mouth, squeezing it with a deck or a wooden spoon to expel the air and so that the liquid rises above the vegetables. If the liquid does not cover them, let it stand for about 5 hours. If still the liquid that has released the cabbage is not enough to cover it, add some boiled water cooled to cover it. Try that the bottle is not full to the top.
4. Place a weight on top so that the cabbage is always submerged. Cover the container. Every day he remembers opening it and covering it again, because in the fermentation process CO2 occurs that must be expelled (you will only have to do it the first days). You can also cover it with a cloth instead of the lid, not to have to be uncovering every day.
5. Save the bottle in a cool and dry place, the ideal temperature is between 18 ° C and 20 ° C. Let it ferment at least for 2 weeks, but time depends on your liking: the more ferrily (even months), the soft will be the colm and the more acid will be the taste. Once you have reached the desired point, put the jar in the Nevera for fermentation to slow down. You can serve and enjoy it whenever you want. You can consume about 2 tablespoons 2 or 3 times a week in vegetable recipes, etc.
