Marschland Sour Cabbage Bio

Sour cabbage (the well-known “sauerkraut” that accompanies sausages and pork very nicely) can be bought in jars in organic stores, but it is not difficult to make it yourself. In fact, we need to do nothing more than let the shredded cabbage ferment and sour, under the influence of salt alone. This fermentation is anaerobic, so we will need to cover the salted cabbage with a plate or a round stick proportional to the diameter of the container in which we have placed the cabbage and put a weight on top (eg, one stone). Fermentation will take two or more weeks to complete. Sour cabbage in addition to the probiotics it contains (lactobacillus and pediococcus) is also rich in vitamin C and digestive enzymes. Fermentation fluid is thought to cure both diarrhea and constipation. For those who now want to include sauerkraut and its beneficial properties in a healthier diet, they can use it as an accompaniment to roast chicken or turkey, or fill it with thin slices of smoked or boiled turkey or slices of roasted eggplant (very tasty appetizers).