Cabbage
Fresh vegetables are expensive in winter and their quality is questionable. Cabbage in tomato juice, closed for the winter without sterilization, is a preparation of healthy and tasty products that will replace fresh vegetables in ...
Sauerkraut has long become a kind of visiting card of Russian cuisine. It is included in many dishes, and is also popular as a stand-alone snack. But pickling is far from the only way ...
Cabbage is harvested in the fall, stored and used for several months. In winter, sauerkraut will delight you with crunch and vitamins if properly cooked and preserved without loss of quality. Pickles are stored in barrels, glass jars, ...
Cabbage is a valuable source of fiber, vitamins and minerals that humans need. White, colored and Peking varieties are consumed fresh, mixed with other vegetables and spices, pickled, salted, and fermented. Such products are long ...
Pickled vegetables are not only a great addition to side dishes and soups, but also a ready-made snack or salad for a festive table. With such canning, a preservative is formed - lactic acid, which retains the benefits ...
To prepare cabbage for the winter, use fresh and healthy heads of cabbage, clean water, seasonings and spices. Cumin is especially popular - a source of B vitamins and ascorbic acid. Add it to marinades and ...
Salted, sauerkraut, pickled cabbage is a vitamin dish, a favorite snack at any time of the year. For those who do not like shredding cabbage for a long time, there are ways to salt it with quarters, large pieces and whole ...
Sauerkraut recipes in their own juice are a lifesaver for housewives who like to experiment and make useful preparations for the winter. Such a snack is rich in vitamin C, can be stored for up to a year, is used as an ingredient ...
Sauerkraut retains its taste and vitamin composition due to lactic acid, which is formed during the fermentation process. The head of cabbage is cut into pieces so that the cabbage is evenly saturated with brine or marinade. Cooking ...
