When to sauer the cabbage?
For a long time, among our people, it is customary to sour cabbage. This is a great method of canning, with the preservation of all nutrients. Few people know that sauerkraut is rich in vitamin C, acetic acid and lactic acid. For many centuries, it is used as a medicine, a cosmetic and an excellent snack.
The marinating process is quite long and time consuming, therefore, it is very important to know when to sauer the cabbage in order to get the best result.
In order for your cabbage to come out crispy, tasty, with a little sourness, you need to choose certain days for its preparation. Before starting the starter, it is worth checking with the moon. According to national signs, cabbage is better to sour, when the moon is still young, and is just starting to grow. At the full moon, this is not worth doing, otherwise, it will be poorly stored, although the taste will be good. If you make cabbage on a waning moon, then the product will be soft and sour.
The season to make sauerkraut is autumn. At this time, the harvest has already been harvested, and the first viruses are coming up on the street.Just the time to reinforce the immune system with a useful product, saturated with useful substances. Better to make more sauerkraut, so that was enough for the winter, it will help with exhaustion, and with beriberi. So, eat cabbage for health!
Despite all the benefits of sauerkraut, it should be used sparingly. This is especially true for people suffering from thyroid disease, peptic ulcers, hypertension, as well as liver and kidney diseases.
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