Salt-Free Sauerkraut
Description
Perfect for winter supplies. This kind of cabbage can be eaten by people with hypertension; it is easier to digest; and in general, this method of fermentation is traditional among the peoples of Eastern Europe, as well as among Germans, who, as is well known, know their way around sauerkraut :) Older adults in particular should pay attention to the recipe for making sauerkraut without salt. In short, I recommend it. The preserve is ready for winter storage.
Instructions
- 1
Step 1
So, first of all, wash and clean the vegetables.
- 2
Step 2
Finely shred the cabbage; grate the carrot on the coarse side of a grater.
- 3
Step 3
Mix the cabbage and carrots with dill seeds. Optionally, add crushed cranberries.
- 4
Step 4
Place in an enameled bucket, lightly knead with your hands, and pack down firmly.
- 5
Step 5
Place a flat plate or round wooden board on top. Add a press weighing at least 15 kg. It is best to set the bucket in a basin or put a cloth underneath it. After 24 hours (plus or minus 12 hours), when the cabbage has released its juice, the large press can be replaced with a 3-liter bottle filled with water.
- 6
Step 6
After another day, the cabbage is ready!
- 7
Step 7
For storage, it is best to transfer it to clean, dry jars and refrigerate.
- 8
Step 8
Dress the unsalted sauerkraut with fragrant vegetable oil, sprinkle with green onions — and you have a delicious vitamin-rich salad ready!