Cabbage, sauerkraut especially in Russia consider the national dish since ancient times: it would be bread, cabbage yes to it, and famine is not terrible – and it’s not just a folding proverb. In sauerkraut and mineral nutrients are much higher than in fresh: it is enough to eat 200 grams a day to avoid deficiency of vitamins and minerals to maintain activity, alertness and performance.
However, with all due respect to the wisdom of our ancestors, it is worth remembering that the Chinese and Koreans also know how to make sour cabbage, and they learned this much earlier than the Russian: during the time of construction of the Great Wall of China the Chinese maintained their healthy dishes of sauerkraut different species, but leaven they used white wine; we have the same secret ferment cabbage owned by the monks – monasteries it knew how to cook, as nowhere else, but then learned it and the people, and today each family there are many recipes for delicious sauerkraut – without it in Russia can not do any table as casual and festive.
Pickled cabbage is an excellent appetizer at any time, especially in winter.
Squash makes the dish piquant and unique.