No matter how strange it may sound, cabbage can really be preserved without salt. But 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 described technology!
Vitamin Cabbage
If you like assorted salads, sauerkraut (without salt), the recipe of which we present, will certainly interest you. What is required for cooking? The main component is 3-3.5 kg, bell pepper - 500 grams, a bunch of parsley, a glass of natural honey and a liter of boiled water.
Pay attention to how good this sauerkraut without salt is. The recipe includes not only foods rich in vitamin C, but also honey. This means that the salad will support you great in winter and spring, when the body is especially weak. Yes, and he is very tasty!
How to prepare such sauerkraut without salt: the recipe recommends chopped cabbage washed and freed from the top leaves, chopped thinly or chopped with a machine. Grind the greens, and cut the pepper into cubes or straws. Mix all components, stuff tightly into jars. Prepare the fill, fill the containers with cabbage with it. Cover the jars and set them in a cool place. A week later, sauerkraut (without salt, we specify the recipe!) Can already show off on your table.
Cabbage with carrots and spices
It is possible to prepare “crunches” not only without salt, but also without water. The main thing is to pick a juicy variety. You can ferment in a regular enameled bucket or pan. For example, the proportions are as follows: cabbage - 5-6 kg, carrots - 1.5-2 kg, bay leaves, allspice peas - at your discretion. As spices, coriander and dill seeds are suitable - about half a glass. They are needed so that, once sauerkraut is made without salt, a more saturated taste is obtained.
How to cook everything? Grate carrots on a coarse grater. Chop the cabbage finely or medium. Stir the vegetables in a wide basin. Add the spices and knead them again so that everything is evenly distributed. Then put the workpiece in a bucket. True, there is also a trick here. It is not necessary to dump out the whole mass at once, but to lay in small layers-portions, tampering well so that the vegetables lie tight. Next, cover the blank with a clean cloth, then a plate turned upside down. And from above - heavy oppression (the heavier, the better). In it is the second secret of how to salt sauerkraut without brine. After all, you need the vegetables to start up the juice as soon as possible, then the conservation process will begin. With properly selected oppression, juice appears after about half a day or a day. It covers the entire product, and you can not be afraid that the workpiece will turn black or become cotton-soft. When there is a lot of liquid in the bucket, you can remove the yoke, put a small load in its place. After another day, remove it.
Just cover the bucket and place it in a cool place. 5-6 hours after this, your pickled cabbage is ready to eat! Put it in jars, put it in the refrigerator, and use it as needed! And if finely chop onion, especially green, add to a plate with salad, season with oil - it will be so delicious that no delicacy is needed!
Eat on health!