How to ferment cabbage with aspirin?
Sauerkraut is a product of lactic acid fermentation, as well as a natural probiotic for the human intestines. There are many ways to pick, but everyone needs at least one ingredient that acts as an oxidizing agent. Vinegar used to be a scarce commodity, so housewives replaced it with acetylsalicylic acid. The aspirin recipe has not lost its relevance and demand among housewives even now.
What gives aspirin when fermenting cabbage?
In the case under consideration, aspirin acts as an oxidizing agent. If you cook cabbage with the addition of the indicated product, then your harvest will be stored for a long time even without sterilization. It will not ferment or mold even at room temperature, and the taste and texture will delight all winter.
Selection and preparation of ingredients
Choose cabbage for starter culture only late or mid-ripening varieties. Also, do not take a very large vegetable - it may have hard veins or it may not be ripened and will be bitter. The head should be dense, with whiteness.
Use sodium chloride, coarse, not iodized. Take an enamelled (without chips) container, and preferably 3 liter jars.
Important! You can not ferment vegetables in aluminum dishes, because it is oxidized.
Aspirin cabbage sourdough recipes
Try to cook delicious sauerkraut according to the recipes below, which will crackle. The quantity and variety of seasonings must be regulated, focusing on your taste buds. Harvesting can be done with cold and hot salting.
3 liter jars should be pre-washed, sterilized (optional) and dried.
Nutritional value per 100 g:
- Salt, sugar and spices are added to boiling water. Vinegar should be added last, after which everything is immediately removed from the fire.
- While the brine cools, chop the cabbage in a convenient way. The carrots are rubbed on a coarse grater.
- Mix vegetables without crushing.
- They lay the vegetables in jars and pour in the already cooled brine.
- Put 1 aspirin tablet on top and close (roll up) the lid. They put in a cool place.
- To let out excess air bubbles, pierce the workpiece with a wooden stick. This method is fast and popular because it does not require sterilization.
Important! If the use of vinegar is unacceptable to you, you can replace it by adding an aspirin tablet (1 tbsp. = 1 tablet).
As is clear from the name of the recipe, it will differ in brine temperature - this is about 60–70 ° C, but not boiling water.
Nutritional value per 100 g:
- Finely chop the cabbage.
- Peel, wash and grate the carrots on a coarse grater (you can use it as for a Korean snack).
- To 5 liters of water add 6 tbsp. salt with a slide and 2 tbsp. Sahara. Boil for 2-3 minutes.
- Stir the vegetables, then put them tightly in sterilized containers.
- Pour filled cans with hot but not boiling brine.
- Add 1 tbsp. vinegar in each piece.
- Poke with a wooden skewer so that bubbles come out, and add another brine to the edges of the can.
- Roll up covers, turn over and wrap.
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You can store your workpieces both in the refrigerator or basement (under the nylon cover), and roll them up, which will extend the shelf life. The ideal temperature regime is from –1 to + 2 ° С. Due to the too low temperature, the cooked vegetable loses its beneficial properties. If the temperature is above + 2 ° C, then the lactic acid bacteria continue their action and the cabbage becomes acidic every day. In glass containers and at the correct temperature conditions, the shelf life reaches half a month. If you have a lot of vegetables, it is better to preserve it. The shelf life in this case is 1 year.
Did you know? Vitamin U was found in cabbage, which helps in the fight against peptic ulcer. Vitamin C is as much in it as in citrus, and minerals contain potassium, magnesium, phosphorus, calcium, manganese.
Sauerkraut is a very useful product for humans. Importantly, its positive properties last 10 months, so you can enjoy it and get vitamins all year round.