What is healthier: sauerkraut or salted cabbage, and how they differ

Sauerkraut has long become a kind of calling card of Russian cuisine. It is included in many dishes and is also popular as an independent snack. But fermentation is far from the only way to prepare this healthy vegetable. In addition to it, salting and pickling are very common. Each canning method has its own characteristics and gives cabbage various beneficial properties.

In the article we will tell you how sauerkraut differs from salted and pickled cabbage, and about the benefits and harms of each of these dishes.

What is the difference between salted, sauerkraut and pickled cabbage?

This vegetable, in different versions, occupies a strong place in our daily menu, but it is far from not everyone knows what the difference is between sauerkraut, pickled and salted cabbage. Some don't see any difference between them at all. But the creation of these dishes is based on completely different chemical processes.

Fermentation occurs due to the action of lactic acid bacteria, which ferment the sugar released along with the juice. As a result of this process, lactic acid is formed. It does not allow mold and pathogenic bacteria to develop, so the product is stored much longer than fresh vegetables and retains all its taste.

Sauerkraut special in that The taste of fresh vegetables is almost completely preserved with this method of canning.. Moreover, this method of preparation allows you to obtain a living product, since all the beneficial bacteria contained in the vegetable do not die, as during salting and pickling.

This is interesting. Fermentation is one of the most ancient methods of preparing food, which appeared even earlier than salt came into human culinary use. That is why the original recipe for this dish did not include it at all.

When salting chopped vegetables are placed in a salty solution. In this case, much more salt is used - 6-30%, while for fermentation no more than 2-2.5% of the total volume of the product is taken. It is the table salt brine that acts as a preservative.

Often different spices are added for taste during cooking - for example, dill, caraway and peppers, fruits or berries. In the process of making pickling, seasonings are used, so its taste differs from a fresh vegetable much more than when fermented. But at the same time, the cabbage still remains juicy and crispy.

Marinating is a process that is fundamentally different from salting and pickling. If these two methods involve natural fermentation of the product, then during pickling, lactic acid bacteria do not participate in the process.

Vinegar plays the role of salt and lactic acid during pickling. Thus, the preservative is not formed during the fermentation process, but is poured in ready-made in the form of a marinade. The main advantage of this method is that you can independently regulate the acidity of the product.

Various spices are added to the marinade. Usually sugar, table salt, bay leaf, black or allspice and cloves are used. Since vinegar acts as a preservative, significantly less salt is used to prepare this dish than when salting.

Important! You can use any variety of cabbage for pickling. Both very young and late autumn vegetables are pickled.

The main difference between pickling and pickling is that acetic acid destroys absolutely all bacteria. This allows you to significantly increase the shelf life of the product, and its taste remains unchanged much longer.

When marinated with spices and salt, the taste of cabbage changes quite a lot, and acetic acid makes the dish spicier. But some chefs note that the taste is not as bright and multifaceted as with live fermentation.

Why are pickling, salting and pickling necessary?

The main task of any canning — maintaining the freshness and taste of the product. Previously, preparations were the only way to eat fruits and vegetables in winter.

When compared with each other pickling, pickling and salting, then the first method will be the least effective. U sauerkraut shortest shelf life. In addition, it requires special storage conditions. In a warm place, the vegetable spoils much faster, so store it cool. The reason is mold fungi, which begin to actively multiply in warm conditions.

Salted cabbage is much less whimsical. The high concentration of salt in it prevents the development of both fungus and many pathogenic bacteria, so the product is stored even at room temperature. But even pickles it is recommended to store in the cool, since fermentation processes still occur in them, which over time deteriorates the taste and appearance of the product.

Pickled cabbage is considered a record holder for shelf life. Vinegar destroys all bacteria, so there is no need to worry about fermentation.Thanks to the vinegar marinade, the taste of the dish is preserved for the longest time. Subject to the cooking conditions and proportions of ingredients, pickled cabbage remains fresh and crispy for a long time.

Pickled cabbage can be rolled into jars, and then this product can be determined for long-term storage at room temperature.

Which cabbage is healthier?

Of all the types of cabbage canning, fermentation is considered the healthiest and mildest.. It has several advantages at once. When fermented, a live product is obtained in which all beneficial bacteria are preserved. In addition, sauerkraut has minimal salt content.

Another undeniable plus of sauerkraut - the fact that under the influence of lactic acid bacteria the fiber becomes softer, due to which the product is better absorbed. It is also the least caloric: 100 g contains only 19 kcal. Due to such a low energy value, this dish is consumed by those who are on a diet.

In terms of vitamin content, sauerkraut even surpasses fresh cabbage.. During the fermentation process, vitamin B is produced in it, and the amount of vitamin C increases significantly.

Sauerkraut has a beneficial effect on the body:

• gives the skin a healthy look;
• improves the functioning of the gastrointestinal tract;
• supports intestinal microflora;
• helps maintain visual acuity;
• fights inflammatory processes;
• increases immunity;
• strengthens blood vessels, improves the functioning of the heart muscle;
• helps lower cholesterol levels;
• prevents the development of cancerous tumors;
• saturates the body with vitamins;
• promotes the production of the hormone testosterone in men;
• strengthens hair and nails.

Pickling is the mildest method of preservation, which has the least impact on the product and has the fewest contraindications for use.

Salting is a much less gentle method of preservation for the product. But at the same time salted cabbage retains many beneficial properties:

• the product helps normalize metabolism;
• strengthens the immune system, acts as an excellent prevention of ARVI;
• improves heart function;
• prevents the formation of stones in hollow organs;
• improves the functioning of the nervous system;
• helps replenish the lack of useful minerals and vitamins.

You can often hear that pickled foods lose all their beneficial properties because of vinegar and even become harmful. But that's not true. The vinegar marinade does not negate all the benefits of cabbage, but reveals new qualities in it..

The beneficial properties of cabbage cooked in marinade are as follows::

• has an anthelmintic effect;
• destroys pathogenic microorganisms in the gastrointestinal tract;
• strengthens the immune system;
• promotes normal functioning of the nervous system;
• improves appetite and metabolism;
• helps reduce blood sugar and cholesterol;
• promotes the absorption of animal protein;
• improves the condition of skin and hair;
• prevents the occurrence of cancer;
• Helps relieve symptoms of colds and hangovers.

One more An important factor in favor of pickled cabbage is the speed of its preparation.. Thanks to this, the nutritional and antioxidant properties of the vegetable are preserved.

Application

The main use of sauerkraut, salted and pickled cabbage is, of course, cooking.

It’s hard to imagine cabbage soup without sauerkraut or salted cabbage; pickled cabbage is ideal for making salads (for example, vitamin and vinaigrette) or as an independent snack.These products are also suitable as a dressing for pies. Any type of cabbage goes well with meat and poultry. It helps the body better absorb animal protein, so it is ideal as a side dish.

These products have also proven themselves as a dietary dish.. They are low in calories, perfectly saturate the body and help compensate for the lack of vitamins and minerals caused by cutting back on the diet.

Important! When fermented, whole or cut cabbage in half retains significantly more nutrients than finely shredded cabbage.

Another area of ​​application for canned cabbage is traditional medicine.. This product has long been used to maintain beauty. Masks made from it moisturize the skin and have a whitening effect.

Sauerkraut is considered a remedy that relieves the symptoms of bronchial asthma.. They even treated hemorrhoids with it, making lotions from heated brine.

The bactericidal properties of cabbage are also known.. It was used as an antiseptic when treating wounds.

The brine obtained during fermentation is very valuable.. It improves digestion and helps remove excess bile. Cabbage brine is recommended for constipation. It accelerates intestinal motility and acts as a mild laxative. Therefore, it is often used separately.

Salted cabbage is used exclusively in cooking. It can be consumed as an independent dish as a snack, or it can be included in more complex dishes - for example, salads.

Harm and contraindications

The benefits of sauerkraut, salted and pickled cabbage are undeniable, but at the same time we should not forget about contraindications.

Sauerkraut

Although pickling can be called the most useful method of preservation, cabbage prepared in this way can still cause harm to the body. It has a high acid content. This can provoke or worsen peptic ulcers of the stomach and duodenum.

Salt, which is added during cooking, negatively affects the functioning of the kidneys and gallbladder.. Another unpleasant property of the product is that it can increase blood pressure.

Sauerkraut Contraindicated for people who suffer from such diseases:

• pancreatitis;
• exacerbation of gastritis;
• peptic ulcer of the stomach and intestines;
• increased stomach acidity;
• renal failure;
• hypertension;
• urolithiasis disease.

Salted cabbage

This dish contains significantly more salt than the other two. Therefore, eating salted cabbage can provoke the development of edema and hinder the functioning of the kidneys, especially in the presence of diseases. Salted cabbage can cause serious trouble in some diseases.

It should be excluded from the menu when:

• kidney diseases;
• stomach ulcer and gastritis;
• diseases of the duodenum;
• pancreatitis;
• erosion of tooth enamel or wedge-shaped defect.

Pickled cabbage

Eating pickled cabbage can provoke or aggravate a number of diseases and bring a lot of inconvenience to a person. This product is difficult to digest due to the content of coarse fiber; the presence of an acidic marinade can cause heartburn and eating disorders, and aggravate the condition of the stomach and intestines with peptic ulcers.

Moreover, like any protein, pickled cabbage can cause allergies.

Pickled cabbage is contraindicated in:

• diseases of the gastrointestinal tract and increased stomach acidity;
• kidney diseases;
• pancreatitis;
• allergic reactions to this vegetable;
• tendency to swelling;
• flatulence;
• increased blood pressure and the risk of myocardial infarction.

Conclusion

Cabbage is rich in vitamins and minerals, without which normal activity of the human body is impossible. Various methods of preservation help preserve its beneficial properties during long-term storage - fermentation, salting and pickling.

Each of these methods has advantages, but we should not forget about possible harm and limitations. If you follow all the recommendations, you can pamper yourself with a variety of healthy and tasty dishes.