How to properly cook sauerkraut without salt

Sauerkraut without salt is a delicious snack. Even in the old days, it decorated everyday and holiday tables. This dish strengthens the immune system and allows you to stay in shape when bad weather is raging outside. Compared to fresh cabbage, sauerkraut has much more vitamin C. It also contains many minerals and trace elements.

This product is a good probiotic. It contains bacteria that improve intestinal function. The dish is popular in the kitchen and among raw foodists. Let's figure out how to make it without salt and how this method differs from the classic one.

Sauerkraut without salt

This snack contains a minimum of harmful substances. Salt-free sauerkraut is great for people who watch the salt content in their foods and for those who are used to eating healthy.

Advantages and disadvantages of the method

Pickling is an ancient way of processing cabbage. Vegetables are affected by lactic acid bacteria, which are beneficial for the body. When salting, the tissues of the product are saturated with salt, resulting in the characteristic taste and structure of the vegetable.

Fermentation is a less effective option for processing cabbage. Yeast gradually leads to the destruction of the tissues of the product, and it becomes unusable. But if you ferment without salt, it will be most beneficial for the body.

Benefits and harms

An unhealthy diet disrupts the balance between beneficial and harmful bacteria.. As a result, the latter destroy the human microflora, weakening the immune system.And sauerkraut without salt is a source of lactobacilli, which support the health of the whole body. If there are not enough of them, then the functioning of the intestines is disrupted, blood vessels, skin, organs and even the psyche suffer.

It is the slagging of the body that causes not only a common cold, but also mental illness. Therefore, it is important to constantly maintain intestinal microflora. Sauerkraut, salt-free cabbage will restore it after cleansing procedures and dry fasting.

Important! If you ferment cabbage without salt, it will replace yogurt with beneficial bacteria.

This dish can be safely consumed by hypertensive patients.. Cabbage juice without salt contains vitamins P, A, E, K, B, H and U. It protects the gastric mucosa, and when consumed regularly, prevents gastritis, helps overcome heartburn, and reduces cholesterol levels.

Brine discolors pigment spots. To do this, take gauze soaked in juice and apply it to the problem area for about 15 minutes. Afterwards cream is applied to the skin. To achieve greater effect, this procedure is performed for at least three weeks.

But sauerkraut brings more than just benefits. The dish is not recommended for those with kidney problems or gallstones. Also, the oils contained in the product cause bloating.

From such a dish those with thyroid problems will have to refuse.

Selection and preparation of vegetables

Late varieties of cabbage are chosen because they have more sugar., and this stimulates fermentation and the production of lactic acid. If you squeeze white cabbage, you should get a crunch like a ripe watermelon. A solid head of cabbage, where the leaves fit tightly together, indicates that you have made the right choice.

The surface of the head of cabbage must be clean and free of stains. It is advisable to use cabbage as quickly as possible - if stored for a long time, it will become less juicy.

The classic method without salt

When making homemade sauerkraut, salt is almost always used. But not everyone can enjoy salted vegetables due to health reasons. In this case, there is a solution: preparing salt-free sauerkraut.

For this you will need:

• 0.5 l of water;
• 1.5 kg cabbage;
• 300 g carrots.

Step by step recipe:

1. Grind the cabbage on a medium grater and cut into thin strips.
2. Grate the carrots and combine with cabbage.
3. Next, mix the contents with your hands, but do not squeeze, otherwise the cabbage will become soft and not juicy.
4. Transfer the mixture to a container and fill completely with cool water.
5. Take a wooden stick and pierce the contents to release the gases.
6. Cover with a towel and place a lid on top.
7. The dish should stand for 3 days at room temperature. We pierce it with a stick every day.
8. After three days, close the jar with a lid and place it in the refrigerator.

Ksenia, Nizhny Novgorod: “I have been using this recipe for a very long time. What’s captivating is that you don’t need salt when cooking. It so happened that it is contraindicated for me. But I want to note that the dish does not lose quality and taste. And my family really likes it, they gobble it up on both cheeks.”.

Recipe options

Salt retains fluid in the body, which increases the load on the kidneys. Previously, a lot of salt was used for preservation, but now it is not necessary. Even sauerkraut can be prepared without adding salt. There are many recipes, and each of them is good in its own way.

Interesting things on the site:

Which is healthier: sauerkraut or salted cabbage?

How long does cabbage ferment at room temperature?

Without salt and water

For preparation you will need:

• carrots - 2 kg;
• cabbage - 3 pcs.;
• dill seeds - 1 tbsp. l.;
• several bay leaves.

How to ferment vegetables:

1. Wash the heads of cabbage well and cut into strips.
2. Wash and grate the carrots.
3. Mix the contents and add dill.
4. Place the vegetables in a container and place heavy pressure on top - 15 kg. The heavier it is, the sooner the juice will flow. After a day, you can put on a weight of 2 kg.
5. After 3 days the dish is ready to eat.

Marina, Voronezh: “I don’t know what could be simpler than this recipe. Fast, easy and tasty! When I did it the first time, I didn’t think it would work. Because I couldn’t imagine how to ferment without water. But my fears were not confirmed. Everything is great, I recommend it".

In brine

As you know, salt is usually used in the fermentation process. But you can easily do without this ingredient by preparing fermented cabbage brine.

This will require:

• garlic - 3-5 cloves;
• head of cabbage - 1 pc.;
• caraway;
• ground red pepper - on the tip of a teaspoon.

For cooking you will need:

• cabbage pickle;
• White cabbage;
• carrots - 10% of the total mass of cabbage.

Preparing the brine:

1. Chop the cabbage, add cumin, chopped garlic and pepper.
2. Mix well, but do not mash. You can simply put the contents in a bowl and press down a little.
3. Pour boiled water over the cabbage, but not hot, but at room temperature.
4. Put the oppression on. The cabbage should be completely submerged in water.
5. Place the dishes in a warm, dark place and marinate for 4 days. It is advisable that the temperature is no more than +25°C. It is better not to use metal utensils.
6. When the cabbage is steeped, strain the brine.

Next, let's start preparing the sauerkraut.:

1. We cut the heads of cabbage and chop the carrots on a coarse grater.
2. Mix the contents in a large bowl.First, place the entire top sheets on the bottom.
3. Fill the vegetables with brine and place a saucer on top, pressed down with a weight - a jar filled with water will do.
4. Leave the container for 2 days at room temperature. After the expiration date, remove the load and pierce the contents with a wooden stick to release gases.
5. Then we put the load again and close it. Place in a cool place, such as a refrigerator or cellar, leave for another couple of days, then serve.

Read also:

When to pierce sauerkraut and why to do it

Lunar calendar: favorable days for pickling cabbage

Spiced

For preparation you will need:

• 3 medium-sized heads of cabbage;
• cumin - 2 tbsp. l.;
• dill seeds - 2 tbsp. l.;
• peppercorns - 2 tbsp. l.

Cooking method:

1. Shred the cabbage and place it in a deep bowl.
2. Mix the crushed pepper with cumin and dill, transfer to the cabbage and stir.
3. Place the resulting mixture in a large container and tamp it down. A 10 liter bucket is perfect.
4. We put pressure on it and leave it for three days at room temperature.
5. The juice should completely cover the resulting mass. If it is not enough, add filtered water.
6. After 4 days, put the spicy cabbage into jars and place in the refrigerator.

With lemon

This dish has a very rich composition, but the result will be excellent. You can add a little salt to it, but we consider the option of cooking without salt:

• cabbage - 3 kg;
• lemon - 1 pc.;
• carrots - 200 g;
• water - 1 tbsp.;
• beets - 200 g;
• prunes - 200 g;
• honey - 100 g.

Cooking instructions:

1. Finely chop the cabbage.
2. Cut beets and carrots into strips.
3. Pour water over the prunes and boil for three minutes.
4. Add honey to the resulting broth.
5. Finely chop the lemon along with the peel (remove the seeds).
6. Mix vegetables, lemon, prunes, broth and place in a jar. Close the container with a lid and put it in a cool place (refrigerator or cellar).

Natalya, Tver: “If you want to add variety to the preparation of sauerkraut, then this recipe will come in handy. Don't be scared by the abundance of ingredients, you won't spoil anything. On the contrary, a certain zest in taste will encourage you to cook this amazing cabbage more than once.”.

With vinegar

This option can be prepared in 3 hours. To do this, you need to make a sweet and sour marinade. But you can’t put this dish in the refrigerator. The marinade will not work if it is cold.

To prepare you will need the following ingredients::

• cabbage - 1 head;
• water - 500 ml;
• carrots - 2 pcs.;
• sugar - 100 g;
• olive oil - 100 ml;
• vinegar - 100 ml.

Cooking process:

1. Chop the carrots and cabbage and put the contents in a jar.
2. Pour in warm marinade, oil and vinegar.
3. Leave for 3 hours at room temperature, then serve.

With apple

This option is perfect as a side dish for meat and fish dishes.

For preparation you will need:

• cabbage - 700 g;
• apples - 70 g;
• champignons - 220 g;
• cumin - 30 g.

Cooking process:

1. Wash apples, cabbage and mushrooms under running water.
2. Shred the cabbage.
3. Cut the mushrooms into thin slices.
4. Remove the seeds from the apples and cut them into slices.
5. Mix the ingredients and set the pressure for four days at room temperature.
6. Season with olive oil before serving.

Terms, conditions and storage features

Pickled vegetables are stored at temperatures from 0°C to +4°C. If the temperature is higher than specified, the cabbage will become acidic as a result of intensifying the fermentation process.Conversely, if the temperature is lower, it will lose its taste and become bland.

Store cabbage in a basement, cellar or refrigerator. Humidity should be no more than 85%. The shelf life of the product is up to one year, open - 7 days.

It is not recommended to keep sauerkraut in metal containers. It is also impossible to use metal utensils, since aluminum particles, when lactic acid is released, pass into products faster than under normal conditions. It is harmful to the body.

Best fit wooden barrels, enamel pans and glass jars. Use 3-10 liter containers. They must be checked for chips and cracks, as they reduce shelf life.

Conclusion

Salt-free sauerkraut is a real storehouse of nutrients and vitamins that our body needs, especially in winter. The dish is perfect for those who adhere to a healthy lifestyle and are accustomed to eating right.

This cabbage is consumed as an independent dish, added to vegetable salads, and frozen for the winter. It's easy to prepare and doesn't require a lot of ingredients. Have delicious preparations and be healthy!