Salt-free sauerkraut according to Paul Bragg (sauerkraut without salt)

[So let's go ...]

Salt-free sauerkraut according to Paul Bragg (sauerkraut without salt)

Category: Culinary recipes

Ingredients
White cabbage
spices (dill seeds, celery seeds, cumin, fennel, anise)
dried seaweed (kelp)
vegetables (carrots, onions, garlic, turnips, small green tomatoes, small cucumbers, small red pepper pods, celery, cauliflower, etc.)
water

Cooking method

• While reading literature on tempering, I came across books by Paul Bragg. This man devoted his whole life to promoting a healthy lifestyle and developed a whole system for nutrition, starvation, and sports. The main enemy of human health, Bragg considered ordinary table salt, believed that it did not need to be consumed at all, not a single gram. After reading his book, I drew attention to one interesting recipe for sauerkraut without salt (he even shone a whole book on sauerkraut without salt).
• Bragg wrote that the assertion that salt is necessary for pickling cabbage is a profound error. After all, the main part in the fermentation, that is, fermentation, of cabbage is taken not by salt, but by the cabbage itself, water and added herbs (spices). Yes, the taste in salt-free cooking for people accustomed to the abundance of salt on the table will be unusual at first. But, as Bragg believed, you will receive an extremely useful product, an ideal source of vitamins and fiber. Bragg called her one of the best food healers.
• It is worth saying that Bragg did not come up with this recipe himself and first met him in the Balkans, where a large number of centenarians live. He drew attention to the fact that the locals highly appreciated this product (namely, without salt) and ate it constantly, kept whole gardens with one cabbage for one purpose - to ferment it without salt, using only spices.
• I will first give a recipe based on Bragg's book, and then I will describe in detail how I sour cabbage.
• So let's go ...
• To prepare sauerkraut according to Bragg we need:
• - White cabbage;
• - spices (dill seeds \ required \, celery seeds \ if you find \, cumin \ required \, fennel \ optional \, anise \ optional \);
• - dried seaweed (kelp) \ optional \;
• - vegetables (carrots, onions, garlic, turnips, small green tomatoes, small cucumbers, small pods of red pepper, celery, cauliflower, etc.);
• - water.
• This is how Bragg's recipe sounds like... Cabbage is chopped, vegetables are chopped (you can take any to taste). The spices are mixed in equal proportions and prayed (dill seeds + celery seeds + cumin + kelp in equal amounts). Next, put the cabbage in the dish (crushing) with a layer of 5-7 cm, a layer of vegetables (amount to taste), sprinkle with a mixture of spices, again a layer of cabbage, a layer of vegetables, spices, etc. Leave 10 cm to the edge of the dish, cover with a whole sheet on top cabbage, put oppression, fill with water (so that all the cabbage is in the water together with the top sheets), cover with a cloth and leave at room temperature (22-27 degrees) The process may take 3-7 days. As the cabbage is ready, put it in a jar and put it in the refrigerator.
• So, I brought Bragg's recipe. He insisted on the mandatory presence of three spices (dill, celery, cumin), although other sources say that, in principle, this is not necessary. Now I will describe in more detail below, using an example as I do.
• Spice. Dill and caraway seeds are generally not difficult to find on sale, but problems with celery seeds can arise.Even the "southerners" who sell spices on the market say that they do not have celery seeds and are not available for sale, because they do not buy this spice here, but they sell it in their homeland. I found celery seeds in an online spice shop. If, nevertheless, celery could not be found, then you can do without it. I tried to make cabbage only with dill, then dill + cumin. In the variant dill + caraway, the taste is more interesting. In a variant of the original recipe (dill + cumin + celery), the taste becomes even more elegant! Well, as Bragg wrote with these 3 spices, the fermentation process is more correct, since all the necessary trace elements are released for the fermentation of cabbage. Again, I repeat - if you cannot find celery seeds, then you can only use dill and caraway seeds. You can also add a little fennel and anise to taste. It is advisable to grind the spices in a blender or knead in a mortar.
• Dried seaweed (kelp)... Can be purchased at the pharmacy. In principle, you can not use it, but kelp will supplement the cabbage with all kinds of macro- and microelements, and especially iodine. With kelp, cabbage takes on a specific flavor. So you can experiment here - add different amounts to taste or not add at all.
• 
• Vegetables. You can add whatever you like. Try it, experiment. However, I wanted to get exactly sauerkraut, so I limited myself to only carrots and garlic. Sometimes for coloring cabbage I added a little beet.
• Tableware. You can ferment in a jar, an enamel saucepan, or (which is generally great) in a wooden tub or barrel. I started out in a 4.25 liter can. It is better to take a jar with a wide neck (there are jars with a neck diameter of 9 cm). If you take a pan, then it is enamel (with intact enamel). Well, then I bought an oak tub with a volume of 10 liters (I'll tell you a great thing).
• 
• How I cook. The cabbage is chopped, the carrots are rubbed on a coarse grater, the garlic is peeled and cut into rings. I take for 1 head of cabbage (3-4 kilograms) a couple of medium carrots and 1 head of garlic (if I do it with beets, then plus 1 medium beet). Cabbage and carrots are mixed (if there are beets, then it is there too) and all this needs to be milled a little, literally for a few minutes (if the cabbage is tough, then you can mash a little longer) in order to compact the mass and so that a little juice stands out. For 1 head of cabbage (3-4 kg), I take 1-1.5 tablespoons of the ready-made spice mixture. I do a mixture of spices like this - I take a tablespoon of dill seeds (required), cumin (required), celery (if any), half a tablespoon of kelp (optional), a third of a tablespoon of fennel (optional) and anise (optional), I grind all this with a blender and already from this ready-made mixture I take 1-1.5 tablespoons per head of cabbage.
• 
• The cabbage is put into the dishes in a layer of 5-7 cm (crushing), then garlic and spices are poured, then again cabbage, garlic, spices, etc. in layers. It is necessary to estimate how many layers will fit into the dish, taking into account what else you need to leave 10 centimeters to the edge of the dish. For example, I have 3 layers in a 4.25 liter jar. Accordingly, we divide the spices and chopped garlic into 3 parts and put everything in layers. Put a whole leaf of cabbage on the top layer.
• 
• Then we put oppression, fill everything with water and cover with a cloth. The water should cover all the cabbage. The oppression should be heavy enough. For example, I put a 1.5 liter bottle of water in a jar, and I also hang a cast iron on top. During the fermentation process, water can overflow, so you need to be on the safe side
• 
• If I sour in a saucepan, then as oppression I use a jar of water, which I put on a round board. I made the board myself from a cutting board - I bought the cheapest cutting board made of solid wood on the market (always solid, not glued) and cut out a round.
• 
• In the process of pickling, gas will be released in the cabbage, so it is advisable to pierce the entire mass of cabbage 3 times a day (several times). For example, I pierce it with a long wooden spoon.
• 
• After 4 days, you can drain the liquid, put the cabbage in a jar and put it in the refrigerator. After another day, you can eat.
• 
• The drained liquid can be drunk (very useful, but the taste is not for everybody) or used as a ferment for the next sauerkraut (that is, simply pour it into the cabbage instead of water, or mixed with water). In any case, do not throw it away, store it in the refrigerator.
• Here I will repeat myself and say that the taste of this cabbage is not familiar, not like salted cabbage. Well, and even more so for people who love salty this dish will be very unusual. In general, you can add a little salt in a plate, add onion and sunflower oil
• BON APPETIT!
• 

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[Denis]

Very interesting! Thanks for the recipe!
Denis, and did you make cabbage with anise / fennel? What do they give and do they smell strong? (otherwise I don't get along with fennel or anise, but the purity of the experiment is more expensive ... Probably)

And another question about the readiness of the cabbage: if it is cold at home, then the cabbage will take longer to ferment, but how do you know that it is ready? What taste should it be or a special kind, bubble juice? We define the usual sauerkraut to taste, but how, if you have never tried it before?

Recently I was sorting through a cabinet in the kitchen, came across crushed kelp, thought for a long time where to attach it. I didn’t think of it, but didn’t dare to throw it out. Here is the answer - to experiment!

PS It is worth noting that dry kelp itself is quite salty, so there will be salt in our cabbage. Those who decide to add it

A good and healthy recipe for healthy cabbage

Did you make cabbage with anise / fennel? What do they give and do they smell strong?

I did, but didn't add much (I was afraid to overdo it). I didn't feel much difference, but my wife says that the taste has become "different". So the taste and color ... You have to experiment

And another question about the readiness of the cabbage: if it is cold at home, then the cabbage will take longer to ferment, but how do you know that it is ready? What taste should it be or a special kind, bubble juice? We define the usual sauerkraut to taste, but how, if you have never tried it before?

As Bragg wrote, the temperature is important here (it should be at least 22 degrees), if it is very cold, then the process may not go, or it will go sluggishly and the cabbage will become soft (I had this). I don't even know how to describe the taste. Sour, should crunch, may be distant and resembles salted cabbage, but fresh. By the way, by the way, I tried to add some salt to the plate, quite an ordinary salted cabbage, but dill and caraway are felt.

It is worth noting that dry kelp itself is quite salty, so there will still be salt in our cabbage. Those who decide to add it

Dried kelp does have a very salty flavor, but it's not regular table salt. In general, I do not know exactly all the properties of kelp, but for example it is used in Asian cuisine instead of table salt. But it also has a specific flavor, so you shouldn't overdo it with it.

I understood about anise and fennel. Anyway, I'll try to cook a small batch according to an authentic recipe. For some reason, Bragg added these spices, unambiguously for a reason.

About the temperature: I will put a saucepan with cabbage in a basin (for insurance) and on a refrigerator - it’s warmest there, I think it will definitely be 24 grams.

Dried kelp actually has a very salty flavor, but it is not ordinary table salt. In general, I do not know exactly all the properties of kelp, but for example it is used in Asian cuisine instead of table salt. But it also has a specific flavor, so you shouldn't overdo it with it.

Yes, as for kelp, here I am almost special - I was born and raised on Sakhalin. What kind of algae we didn’t collect there! And they dried it too, and ate Japanese salt from kelp, by the way, I have kelp by itself and salt from kelp (not Japanese, ours: White Sea kelp). I'll probably add the last one ... And the taste and smell of kelp is really special

I understood about anise and fennel. Anyway, I'll try to cook a small batch according to an authentic recipe. For some reason, Bragg added these spices, not without reason.

Bragg had 3 spices - dill, cumin and celery, plus he wrote that you can add kelp. And fennel and anise are myself already
So do dill + cumin + celery first (if you don't find celery, then dill + cumin). Well, then you can set up experiments

Yes, as for kelp, here I am almost special - I was born and raised on Sakhalin. We didn’t collect any weeds there! And they dried it too, and ate Japanese salt from kelp, by the way, I have kelp by itself and salt from kelp (not Japanese, ours: White Sea kelp). I'll probably add the last one ... And the taste and smell of kelp is really special

Well, so you and cards in hand, try

[Nastya]

Nastya, if there's fermenter Oursson, then it is an ideal device for the fermentation of vegetables and herbs because it creates a completely anaerobic airless conditions for bacteria, in a sealed container, and maintains a certain, constant temperature of 30-35 * C.

Take a look here:

Fermented vegetables, herbs, to maintain the balance of the body (Oursson FE0205D / GA) (Admin)

[Tatyana]

Tatyana, an interesting device, I'm studying, and the price is normal, thanks for the tip

[Den4iG]

Den4iG-Denis, very interested in the recipe. I will definitely study carefully at my leisure!

Thanks for the recipe! cooked, everything worked out great, taste exactly like granny in the village. lately became interested in pickled vegetables. I will be waiting for your interesting articles and recipes.

Thanks for the recipe

you are welcome

Thank you, and there is Bragg's book, you need to reread it. Why is the problem with celery seeds-shop "SEEDS" for summer residents everything is there !!!

Thank you, and there is Bragg's book, you need to reread it. Why is the problem with celery seeds-shop "SEEDS" for summer residents everything is there !!!

Heh, if you buy seeds in a store where seeds for summer residents are sold, then they are like a seasoning, I think, gold will come out
And read Bragg for acquaintance, a lot of interesting things, but there are a lot of disputes around this, and it is not clear who is right. After all, Bragg said that salt is poison and a person AT ALL should not use it, not a single gram. Well, others write the other way around - a person CANNOT live without salt AT ALL. Well, Bragg has cleverly written about fasting, but not everyone will be able to do this, here you cannot do without willpower

Well, if celery seeds for 2g-11r are expensive, then buy from grannies on the market in spring !!!

[apple]

apple, Ludmila, well, in our shops within walking distance, celery seeds are also available for 50 rubles. 100 pieces. And to find a cheaper one, you need to go to the edge of the city for an hour and a half with a change by bus and minibus, which is an additional 3 hours and 140 rubles. (bus 30 rubles, minibus 40 rubles one way) to the price of seeds, so celery seeds for pickling cabbage are expensive both in time and in money.
Why are you so categorical at once, everyone has different conditions, different cities.
By the way, there is no guarantee that the seeds for planting are not treated with any fertilizers or antiparasitic agents.
So we can easily ferment without celery seeds.

[Tricia]

Tricia, and nothing to add

[Denis]

By the way, Denis, I can't find sane cabbage here ... White flattened heads of cabbage, as in childhood, we always fermented, cannot be found at all in our stores. They carry stone heads of cabbage with soles - dry, dense, green ... disgusting in one word. I could not ferment the cabbage according to your recipe, since these green soles simply do not ferment. And in borscht they crunch to the last ... And for farm cabbage without a car you can't get there. But I do not lose hope, I will try it fresh!

[Tricia]

I can't find sane cabbage here ..

Tricia, Nastya, the same problem!
Just the other day I'm going to look for cabbage. It is necessary to master this recipe.Once I tried to ferment cabbage without salt and something went wrong ...

Denchik dragged. Class.
Look at the pictures from your tub.
Read this book by Bragg.