 It is well known that cabbage and its likes of vegetables (i.e.: broccoli, kale...) protects people from cancer of breast, lungs, large intestine and rectum. Individuals, who eat cabbage vegetables at least twice a week, have 40% less risk of those cancer types.
Cauliflower, broccoli, brussels sprout and cabbage contain glukozinolate which, by the disintegration of cells, create izothiokyanates. These have strong anti-cancer effect. And this is a very good message to our health.
Finnish scientist found out that fermented cabbage contains even more of those good anti-cancer matters.
In many countries in Central Europe , the fermented cabbage is not just an old tradition of preserving vegetables during winter but also great component for many good meals, especially special Christmas cabbage soup.
There are few ways how to prepare fermented cabbage for cooking. It needs some experience but the final product is worth that effort.
Here is one of basic methods for little consumption:
 For 5 litre glass/pot ( the best is a pottery or stoneware) you need app. 7kg of cabbage, 70g of salt and a tea spoon of cumin. You can also add little of bay-berry, non-grinded pepper, quarters of onions, horseradish, clean grape leaves. Clean cabbage from dirty leaves then cut into thin stripes. Mix it with salt and cumin in a big container.
Leave for 2 hours. Then put the cut cabbage into the glass/pot but not all at once. After each added dose (here you can add little of ingredients if desired) you have to push it hard down, so the cabbage drains some of its juices which must be removed with a small glass or scoop during pressing process. You repeat this few times, till all cabbage is perfectly pressed. When all is done, you can add a little of previously removed juice (can be mixed with tepid boiled water) to the glass, if needed.
Cabbage must be poured. Put a strain on it by using something heavy and move it to the place of 15 °C. Cabbage will start heavy fermentation which takes 14-18 days.
After that time (you can add tepid boiled water if needed) you should close the glass and put it into a cooler room. After each time you take away some fermented cabbage for cooking, check the juice level in the glass. If needed, fill it again with tepid boiled water, to cover the cabbage inside.
So what are those fantastic meals made of cabbage?
 Vepřo-knedlo-zelo - a typical Czech meal composed of cabbage, pork and dumplings.
Cabbage soup - kapustnica, traditional Slovak soup, prepared mostly for Christmas days composed of fermented cabbage, sausage, potatoes and mushrooms.
 And many others like cabbage cakes - kapustniky filled with fresh braised, fine seasoned cabbage or kapustové halušky - cabbage gnocchi with braised fermented cabbage. Also salad of fermented cabbage with little sugar and cut fresh onion is a fantastic, healthy addition to many meat meals.
Stay healthy and bon appetite!
|
