Everything about sauerkraut: benefits and composition, recipes, storage features

Everything about sauerkraut: benefits and composition, recipes, storage features

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The process of fermentation of vegetables and fruits helps to increase their shelf life and preserve their nutritional value. For sourdough, as a rule, brine or zucchini juice is used.

When fermented, vegetables and fruits become unusually tasty and aromatic. This method of preparing vegetables for the winter is one of the oldest.

It is also a great way to add variety to your diet during the cold season, when the purchase of fresh vegetables is very expensive.

Briefly about fermentation

Pickling is one of the many ways to harvest crops for the winter, berries and fruits, as a result of which, in the process of physical and chemical moments, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), table salt is added, under the influence of lactic acid bacteria, a fermentation (fermentation) procedure takes place.

Salt is not considered an important ingredient, however it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken, as a rule, in a volume of five percent of the amount of liquid, and for fermentation in personal juice, as a rule, in a proportion of 1.5-2% of the volume of vegetables. The fermentation period depends on several factors: the temperature and the amount of salt. If you have two refrigerators or a cellar, then you can make large stocks of this vegetable.

Benefits, calorie content and composition

This vegetable is not at all high-calorie, since there are 24 kcal per one hundred grams of this product. The zucchini contains:

  • Structured water (good for the gastrointestinal tract).
  • Cellulose.
  • Alimentary fiber.

This vegetable contains:

  1. A variety of vitamins such as:
    • IN 1;
    • IN 2;
    • PP;
    • AND;
    • FROM.
  2. Potassium.
  3. Copper.
  4. Magnesium.
  5. Manganese.
  6. Zinc.
  7. Calcium.
  8. Iron.
  9. Molybdenum.
  10. Aluminum.
  11. Sodium.
  12. Titanium.
  13. Phosphorus.

This vegetable helps to lower blood cholesterol, as well as relieve swelling, increases the level of vision and tone of the whole organism. Helps in the treatment of hypertension, problems in the cardiovascular system, kidney and liver diseases.

If the pulp of the squash is finely grated, then this pulp will moisturize and whiten the skin, relieve cellulite.

How to make using cabbage?


  • 1 kg of courgettes.
  • 1 kg of white cabbage.
  • 0.1 carrots.
  • Two or three leaves of lavrushka.
  • 5 black peppercorns.
  • Salt optional.

Sauerkraut cooking process:

  1. Cut the washed zucchini into small cubes of one centimeter, and chop the cabbage.
  2. Grate carrots with large holes.
  3. Place prepared zucchini, carrots and cabbage in a large saucepan, season with pepper, salt and add lavrushka to taste.
  4. Mix everything, cover with a flat plate and press down (2 kg).
  5. Do not touch for about three days in a cool place, and then put in glass jars.

Instant recipes


  • 1 kilogram and 500 grams of zucchini.
  • 3 sprigs of dill and horseradish.
  • 2 to 3 heads of garlic.
  • One liter of water.
  • 50 grams of salt.
  • 4 leaves of lavrushka.
  • 6 black peppercorns.

Cooking method:

  1. Wash the courgettes, remove the tips and cut into small circles.
  2. Lay the zucchini in layers with dill, horseradish and garlic. Spicy food lovers can add hot peppers (no more than one pod).
  3. The next step is to prepare the brine, for which you need to add lavrushka to the boiling water, salt and pepper to taste.
  4. After filling with brine, sterilize covered for 10 minutes.
  5. Roll up under the lid and cover.
  6. After three days, put the jar in a cool place.

Now you know about quick cooking zucchini for the winter.

What else can you add?

To improve the taste of sauerkraut, you need to add to it:

  • pepper;
  • garlic;
  • horseradish;
  • dill;
  • and you can also add grape leaves;
  • cherry, raspberry and currant leaves.


The container in which the fermented zucchini is located must be stored in a place where it is cold, for example, in a refrigerator or cellar. You can eat this vegetable in three days. After you put the vegetables in a jar, they must be poured in boiling water for 15 minutes.

Related Videos

Watch the video instruction on harvesting zucchini for the winter:


Zucchini usually has a shelf life of about four to five months. It is necessary to use the product in a timely manner, until its expiration date has expired. Only juicy and ripe vegetables should be used, as they have the property of becoming bitter in taste.

This vegetable, squash, is very famous and traditional in our country. You can cook a lot of different dishes from it. Zucchini is not only a very healthy vegetable, but also absorbs various substances containing toxins and excess fluid in the body. Sauerkraut is perfect with potatoes, meat, as well as one of the ingredients in a salad. Very economical salad.

Watch the video: How to Make Jalapeño Cilantro Lime Kraut. Homemade Lacto-Fermented Sauerkraut Recipe with Citrus (May 2022).