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According to Vilma Juodkazienė, a food expert at the Iki retail chain, everyone knows very well that the World Health Organization recommends consuming fruits and vegetables at least 5 times a day, and a person should eat at least 400 g of them. Eating more vegetables than fruits is recommended, but both adults and children consume less than they should.
“One of the tricks that can help you eat more vegetables is to cook them in different ways. For example, in the summer, many of us are used to eating fresh, seasonal vegetables, and in the fall, you can add pickled or pickled vegetables to your daily diet. This will destroy monotony and enrich your diet with vegetables, ”said V. Juodkazienė in the press release.
Life Press nuotr./Kopūstai
According to a food expert, a variety of vegetables can be fermented. The most common for us is to ferment cucumbers and cabbage. V. Juodkazienė states that now is a very favorable time for sauerkraut, because now it is easy to find it in stores, markets, and eventually some people grow theirs.
However, some of us prefer to saute cabbage for one simple reason: it requires skill. According to V. Juodkazienė, it does not take long to prepare cabbage, and then enjoy, eat alone or together with other dishes, we can both in autumn and winter. The food specialist offers 2 sauerkraut recipes that she says will win the hearts of many.
Traditional sauerkraut
Ingredients:
- 5 kg of cabbage;
- 500 g of carrots;
- 100 g of salt.
Doing:
1. Remove the top leaves from the cabbage goose and cut off the stems.
2. Lightly chop the cabbage and grate the carrots. Mix in the cabbage, carrots, and salt.
3. Place a 15-20 cm thick layer of prepared cabbage dough in a bowl. Squeeze well, squeeze lightly for the juice to acidify more easily. Put a layer of cabbage back on, press and do this until you put it all together. Do not fill the bowl to the top as the sauerkraut rises slightly.
4. Let the cabbage rest to make the juice. Place a wooden table on top of the plate and hide with a heavier object. All the cabbage should be soaked in juice. Cover the container with a lid.
5. It is recommended to store the cabbage in a warmer room for the first few days. When the foam appears on the surface, you can move the cabbage to a cooler place. Shake the cabbage until its acidity suits your taste.
6. Store in jars in a cool place.
Photo by Vida Press / Sauerkraut
Sauerkraut with blueberries
Ingredients:
- 1 small cabbage;
- 4 carrots
- 1 tablespoon. spoon salts;
- carbonated water (as needed);
- a little cumin
- some cranberry.
Doing:
1. Cut the cabbage, grate the carrots. Mix and layer in a jar, still crushing with a spoon. Add salt and pour carbonated water. Place the jar in a deeper container as the liquid runs out during acidification.
2. After 3 days, the cabbage is ready to eat, so transfer it to the pot and toss it with cumin and blueberries.
3. Put the resulting mass in jars, cover with lids and store in a cool room.
Photo from Fotolia / Sauerkraut
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