Ingredients Sauerkraut
| White cabbage | 10000.0 (gram) |
| apples | 1000.0 (gram) |
| carrot | 750.0 (gram) |
| table salt | 200.0 (gram) |
| Cranberries | 100.0 (gram) |
| Lingonberry | 50.0 (gram) |
Before pickling, free cabbage from defective and green leaves, chop it into long, beautiful, noodle-like pieces. Cut the carrots into long slices or slices. Apples can be used whole or cut into slices. Mix prepared cabbage, carrots and apples with cranberries or lingonberries, sprinkle with salt and place in a tub or other dish, well washed and scalded with boiling water. Tamp tightly. Put a wooden circle on top of the cabbage and press it down with oppression. Cover the tub with a clean cloth. How bending can be used with stones. Best of all boulders weighing 5-6 kg. Before salting the cabbage, the stones must be thoroughly washed, scalded with boiling water on all sides and dried in the sun. Cover the cabbage tamped in a tub with gauze, put wooden planks on it, repeating the open surface of the salted cabbage (mugs) and press down on top of everything with oppression.At the initial stage, to remove gases, when juice is released, gas formation, cabbage must be pierced several times with a clean sharp stick. Otherwise, it will taste bitter. Any foam generated must be removed. Fermentation of cabbage lasts 3-4 days at a temperature of about 20 ° C. After that, the tub can be taken out to a cool place where it will be stored. After 2-3 weeks, the cabbage is ready for use. If desired, the cabbage can be fermented with whole heads. To do this, cut the head of cabbage in half or into 4 parts, remove the stump, sprinkle with salt and put in a barrel, pouring layers of heads of cabbage with shredded cabbage. Ready sauerkraut does not need seasoning. By itself, it is fragrant and appetizing, slightly flavored with sunflower oil, will make an excellent addition to dishes from meat, fish, eggs, mushrooms and other protein products. Sauerkraut gives an excellent combination to the carbohydrate table – fried and boiled potatoes, vegetable stew, baked and stewed vegetables and, as an appetizer, perfectly accompanies breakfast of branded cereals. Sauerkraut, flavored with vegetable oil, onions, can also make a separate meal, if there is well-baked bread on the table, hot tea with jam.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 27 kCal | 1684 kCal | 1.6% | 5.9% | 6237 g |
| Proteins | 1.6 g | 76 g | 2.1% | 7.8% | 4750 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.7% | 56000 g |
| Carbohydrates | 5.2 g | 219 g | 2.4% | 8.9% | 4212 g |
| organic acids | 79.2 g | ~ | |||
| Alimentary fiber | 4 g | 20 g | 20% | 74.1% | 500 g |
| Water | 88 g | 2273 g | 3.9% | 14.4% | 2583 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 600 μg | 900 μg | 66.7% | 247% | 150 g |
| Retinol | 0.6 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 7.4% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 8.1% | 4500 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 14.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 18.5% | 2000 g |
| Vitamin B9, folate | 8.9 μg | 400 μg | 2.2% | 8.1% | 4494 g |
| Vitamin C, ascorbic | 38.1 mg | 90 mg | 42.3% | 156.7% | 236 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 4.8% | 7500 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.7% | 50000 g |
| Vitamin PP, NE | 0.9656 mg | 20 mg | 4.8% | 17.8% | 2071 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 283.4 mg | 2500 mg | 11.3% | 41.9% | 882 g |
| Calcium, Ca | 50 mg | 1000 mg | 5% | 18.5% | 2000 g |
| Magnesium, Mg | 16.3 mg | 400 mg | 4.1% | 15.2% | 2454 g |
| Sodium, Na | 21.8 mg | 1300 mg | 1.7% | 6.3% | 5963 g |
| Sulfur, S | 34.6 mg | 1000 mg | 3.5% | 13% | 2890 g |
| Phosphorus, P | 29.8 mg | 800 mg | 3.7% | 13.7% | 2685 g |
| Chlorine, Cl | 1249.2 mg | 2300 mg | 54.3% | 201.1% | 184 g |
| Trace Elements | |||||
| Aluminum, Al | 493.7 μg | ~ | |||
| Bohr, B | 197 μg | ~ | |||
| Vanadium, V | 6.4 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 16.3% | 2250 g |
| Iodine, I | 2.9 μg | 150 μg | 1.9% | 7% | 5172 g |
| Cobalt, Co | 3 μg | 10 μg | 30% | 111.1% | 333 g |
| Lithium, Li | 0.4 μg | ~ | |||
| Manganese, Mn | 0.1631 mg | 2 mg | 8.2% | 30.4% | 1226 g |
| Copper, Cu | 81.3 μg | 1000 μg | 8.1% | 30% | 1230 g |
| Molybdenum, Mo. | 12.1 μg | 70 μg | 17.3% | 64.1% | 579 g |
| Nickel, Ni | 14.1 μg | ~ | |||
| Rubidium, Rb | 5.6 μg | ~ | |||
| Fluorine, F | 12.2 μg | 4000 μg | 0.3% | 1.1% | 32787 g |
| Chromium, Cr | 4.6 μg | 50 μg | 9.2% | 34.1% | 1087 g |
| Zinc, Zn | 0.3758 mg | 12 mg | 3.1% | 11.5% | 3193 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 5 g | max 100 г |
The energy value is 27 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- 28 kCal
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- 28 kCal
- 46 kCal