Pickled cabbage

Cabbage is rightfully classified as an extremely useful vegetable crop, and in absolutely any form. However, according to some specialist nutritionists, salted or sauerkraut is the most valuable for the human body, since it contains much more ascorbic acid than fresh vegetables. And what to say about the magnificent taste of pickled cabbage, which is incredibly appetizing accompanied by boiled potatoes, as well as the basis for snacks and salads.

For a long time, cabbage was preserved using sauerkraut and salting in huge barrels. Time passed and the appearance of glass cans with metal lids made it possible to harvest this vegetable for future use using a variety of methods. Moreover, this is not only salted or sauerkraut, as well as snack rolls with vegetables and a variety of salads, but also many other interesting recipes.

So, among them, pickled cabbage stands out, which is made using brine, which is almost identical in composition to what is used in the preparation of pickled cucumbers or tomatoes. In addition, pickled cabbage using honey pour or beetroot juice is extraordinary in appearance and unusually tasty.

It is worth saying that the options for the recipes for preparing pickled cabbage are not limited only to the methods of preparing this vegetable crop - they also depend on the choice of its variety and variety. For example, Brussels or pickled cauliflower looks original and elegant, rolled up into small transparent jars. And if you supplement such cabbage with some other mini-vegetables (mini carrots or pearl onions), the result is a really buffet dish worthy of being present at the celebration.

It is believed that the benefits of products prepared by pickling are minimal, since natural fermentation of the product does not occur during the manufacturing process. This is due to the fact that useful bacteria that develop, for example, in sauerkraut, die due to the presence of acetic acid. However, some dietitians claim that eating pickled cabbage in minimal amounts contributes to increased appetite and additional production of gastric juice.

In addition, a considerable list of medicinal properties of cabbage can overshadow the possible harm from eating a pickled product for people of certain groups. So, it is not strongly advised not to include pickled cabbage in their menu for people with increased acidity of gastric juice, as well as those who suffer from a disease such as hypertension.